Japanese Pickled Cucumber

Easy Japanese Pickled Cucumber

1 large cucumber or 3 Japanese cucumbers
2 teaspoons salt
1/4 cup rice wine vinegar
2 tablespoons sugar
Pinch of salt
2 tablespoons sesame seeds

Wash the cucumbers and slice into thin rounds. To remove excess moisture, place the sliced cucumber in a bowl and sprinkle with the salt, and set aside for 5-10  minutes. Rinse off the salt with water in a colander, and drain the cucumbers thoroughly.

Combine all of the remaining  ingredients in a bowl.

Place the pickled cucumber in a lidded container and leave it in the refrigerator if possible for 24 hours.

They will be delicious to eat then, but they can be made a few days in advance by which time the flavour will have really developed.

Serve with Pulled Pork or Japanese Dumplings