Japanese Pickled Cucumber

This is a simple no cook appetizer. It is crunchy with a sweet and sour tang. You can have it with rice or meat dishes or even as a snack. Very refreshing ! 

Recipe adapted from GoodFood magazine.

Ingredients
2 japanese cucumber
2 teaspoon of salt
1/4 cup rice vinegar (about 50ml)
2 tablespoon of sugar
2 tablespoon roasted sesame seeds
A pinch of salt
A dash of chilli pepper flakes (optional)

Method
1. Wash and thinly slice the cucumber. Sprinkle 2 teaspoon of salt over it. Mix slightly and set aside for 5-10 minutes.

2. Rinse off the salt and drain. Give it a gentle squeeze to remove excess water.

3. Combine vinegar, sugar, pinch of salt and sesame seeds in a bowl. Mix well to dissolve sugar and salt. Pour over the drained cucumber and keep them in a lidded jar/bottle/container. I prefer to use a container with bigger surface area, so that the cucumbers are in contact with the liquid.

4. Let it sit in the fridge for at least 24 hours before eating. If you prefer fuller taste, leave it for 3-4 days. Add a dash of chilli pepper flakes before serving if you like it a bit spicy.

Rice Vinegar that I used

Chilli Pepper Flakes