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- Japanese cucumber | 4 unit(s)
- Salt | 1 tablespoon
- Crystal sugar | 1/2 cup
- Rice Vinegar | 3/4 cup
- Cut the cucumber into thin slices. If you have a cutter, it makes it a lot easier to get as thin as possible! Season with salt, stir well and place in a sieve to remove excess water. Leave to dehydrate for at least 15 minutes.
- Meanwhile, put the vinegar and sugar in a pan and stir constantly, over low heat, until all the sugar dissolves. Let it cool (while the cucumber cools it can stay in the sieve dehydrating).
- Mix the syrup with the cucumber, stir well and enjoy!
You can also let it rest in the fridge before eating, to get the best flavor, but it's not mandatory!
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