Easy Japanese Pickled Cucumber

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Thanks Craig. I hand pressed and they turned out great
Andrea Cutright   •  24 Feb   •  Report
Japanese quick cucumber pickles usually have their (excess) moisture squeezed out of them after salting/resting briefly. You can buy "tsukemono" presses from various places but I recommend just cupping your hands and squeezing. [note: You can significantly cut down on the amount of rice vinegar if you squeeze out the excess moisture.]
Craig Hawley   •  21 Feb   •  Report
Delish! I found these when gluten-free girl (http://www.foodily.com/u/glutenfreegirl?tab=faves
Jennifer Blum Schiff   •  6 Sep   •  Report
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2 or 3 Japanese cucumbers - if you can't find Japanese cucumbers, use one regular English cucumber

2 teaspoons salt

1/4 cup rice vinegar

2 tablespoons sugar

Pinch of salt

2 tablespoons sesame seeds

Optional: wakame or hijiki seaweed, reconstituted in water, about 2 tablespoons

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