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)