Japanese Pickled Cucumbers

Ingredients

Instructions

1. 1

   Before You Start…Please note that this recipe requires at least 4–5 hours of pickling time.

2. 2

   Combine 2 tsp Diamond Crystal kosher salt, 3 Tbsp sugar, and ½ tsp hot mustard (optional) in the resealable plastic storage bag and mix well together.

3. 3

   Cut off ½ inch from the ends of 3 Japanese or Persian cucumbers. Rub them together on the ends to get rid of the bitter taste.

4. 4

   Put the cucumbers in the bag, squeeze out the air, and seal the bag tightly. Rub the cucumbers well with the mixture. Pickle for 4–5 hours (my preferred taste) or up to 1–2 days in the refrigerator.

5. 5

   To Serve and Store