Japanese-Style Pickled Cucumber (Sunomono)

• servings: 8 servings
• active time: 10 minutes
• total time: 50 minutes

Ingredients

1 pound Persian cucumbers, thinly sliced

1 teaspoon salt

⅔ cup rice vinegar

¼ cup white sugar

1 teaspoon soy sauce

1 teaspoon sesame oil

2 tablespoons sesame seeds

Directions

Place Persian cucumbers in a bowl; add salt and mix well. Let sit until cucumbers release their juices, about 10 minutes. Squeeze excess juice from cucumbers and drain.

Whisk together rice vinegar, white sugar, soy sauce, and sesame oil in a bowl until sugar is dissolved; pour over cucumbers. Marinate for 30 minutes. Garnish with sesame seeds.

Nutrition

• Calories: 51 kcal
• Total Fat: 2 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0 g
• Sodium: 329 mg
• Total Carbohydrate: 9 g
• Dietary Fiber: 1 g
• Total Sugars: 7 g
• Protein: 1 g