Pickled cucumbers are traditionally served with rice, but make a tangy and flavourful addition to any meal, or big summer salad. At this time of year cucumbers are abundant, cheap and tasting their best. This recipe is a great way to use up leftovers from the weeks shopping, but it’s also worth buying them just to make these pickles!
2 or 3 cucumbers 2 teaspoons salt 1/4 cup brown rice vinegar 1 tablespoon toasted sesame oil 1 tablespoon tamari 2 tablespoons toasted sesame seeds Optional: 2 tablespoons wakame seaweed, reconstituted in water.
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, squeezing gently to remove excess liquid.
Combine all remaining ingredients in a bowl. Place in a lidded container and let sit in the refrigerator for 24 hours. Alternatively, place in a zip lock back and squeeze out all the air before sealing. The pickles will be ready to eat after 24 hours, but tend to get even better with a few days. They will last up to a week in the fridge.