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Tempo de preparo

30 min(s)


4 servings


  • Japanese cucumber | 4 unit(s)
  • Salt | 1 tablespoon
  • Crystal sugar | 1/2 cup
  • Rice Vinegar | 3/4 cup


  1. 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.
  2. 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).
  3. 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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