Easy Japanese Pickled Cucumbers
By: Sheri Wetherell
Published: February 23, 2014

These tasty Japanese pickles are easy to make and are the perfect snack or side dish to any meal. Small, seedless Japanese cucumbers are marinated for a short time (1-2 hours is all it takes!) in a simple and flavorful combination of soy sauce, rice vinegar, sesame oil and a bit of red chili pepper for a kick of spice.
 Kyuri Tsukemono (Cucumber Pickles)
	Submitted to Foodista by Bebe Love Okazu
	3 to 4 Japanese cucumbers
	2 tablespoons soy sauce
	1 tablespoon rice vinegar
	1 teaspoon sesame oil
	Dried red chili peppers, optional
	Rough chop cucumbers.
	In a medium, securely sealable container, combine soy sauce, rice vinegar, and sesame oil.
	Add cucumbers to the marinade, close container and shake.
	Refrigerate for 1 to 2 hours. Shake cucumbers periodically, or leave overnight to marinate. Note, the longer the cucumbers are left in the marinade the saltier they become.