•1 large cucumber
•1/4 cup rice vinegar
•1 tablespoon sugar
•Pinch of salt
•2 tablespoons sesame seeds (optional)
Wash the cucumbers and slice in thin coins. Place in a bowl with vinegar, sugar and salt. Sprinkle with sesame seeds.
*For variation, try this recipe with different vinegars (apple cider, red wine vinegar) or substitute natural sweeteners for the sugar (honey, agave). Also try making the pickles ahead of time and letting them sit in the vinegar mixture in the refrigerator so that the flavors will mellow and the texture of the cucumbers will become more like dill pickles.
Representing both Jewish and Japanese foodways; as provided by Miki Palchick