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Pickled Cucumbers


1 seedless English cucumber

¾ cup rice wine vinegar

½ cup mirin (sweet cooking rice wine)*

½ cup sugar

½ teaspoon kosher salt

¼ teaspoon shichimi togarashi*

* Available at an Asian market


  1. Scrape tines of a fork along sides of cucumber to create small channels in the skin. Using a mandolin, cut cucumber into paper-thin slices.
  2. Combine all other ingredients in medium bowl. Whisk to dissolve and add cucumbers. Let cucumbers sit in pickling liquid for at least 1 hour. The longer they remain in the liquid, the softer they will become.


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