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- Ingredients
- Recipe
- Japanese cucumber2 unit(s)
- White Vinegar1/2 cup
- Water1/2 cup
- Sugar2 tablespoon
- Sesame to taste
- Salt1 tablespoon
- Wash the cucumbers well, cut them very thin. Put it in a sieve, with a little salt. Let it rest for about 20 minutes, so that enough water comes out of the cucumber.
- Wash the cucumber to remove the salt. Place the vinegar, water, sugar, and sesame in a glass jar. Okay, leave the fridge.
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