Quick Japanese Pickled Cucumber

1. 1

   Cut the tips off the cucumbers.

2. 2

   Cut in half lengthwise and scoop out the seeds with a small spoon.

3. 3

   Slice thinly and toss with the salt in a large bowl.

4. 4

   Set aside for 5 minutes.

5. 5

   Then knead the cucumbers with your hands for a minute or two to draw out the water.

6. 6

   Drain off the liquid.

7. 7

   Bury the konbu in the center of the cucumbers and scatter the lemon zest over the top.

8. 8

   Put a plate that fits easily inside the bowl on top of the vegetables.

9. 9

   Put a weight on the plate and set aside for 1 hour.

10. 10

    Remove the konbu.

11. 11

    To serve, toss the cucumbers to distribute the lemon zest, and lift the pickles from the bowl with chopsticks or a fork, shaking off excess liquid.

12. 12

    Sprinkle with sesame seeds and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.