This recipe is a great way to use up cucumbers. Pickled cucumbers are traditionally served as an accompaniment with rice or sushi, but feel free to serve any way you like.Easy Japanese Pickled Cucumber
2 or 3 Japanese cucumbers - if you can't find Japanese cucumbers, use one regular English cucumber
2 teaspoons salt
1/4 cup rice vinegar
2 tablespoons sugar
Pinch of salt
2 tablespoons sesame seeds
Optional: wakame or hijiki seaweed, reconstituted in water, about 2 tablespoons
Wash the cucumbers and slice in thin coins. Place in a bowl and sprinkle the 2 teaspoons of salt on them, and set aside for five minutes. Rinse off the salt and drain the cucumbers.
Combine all ingredients in a bowl. Place in a lidded container and let sit in the refrigerator for 24 hours. They will be ready to eat then, but personally I find that their flavor mellows over time and I like to wait 3-4 days before eating.
Related: Recipe: Sour Cream Cucumber Salad with Mustard Seeds
(Image: Kathryn Hill)