Easy! Lightly Pickled Cucumbers for Hanami and Bento

Name: Easy! Lightly Pickled Cucumbers for Hanami and Bento
Yield: 2 servings
Cuisine: American
Ingredients: 2 Cucumbers; 1 1/2 tbsp ●Vinegar; 1 tbsp ●Soy sauce; 1 pinch ●Natural sea salt; 1 sheet Kombu seaweed (3 x 3 cm)

cookpad.japan @cookpad_jp

Store-bought pickling liquid contains lots of additives, so I thought I'd trying making my own with what ingredients I had on hand. It was a success, so I upload the recipe here.

The listed quantity of salt is minimal, so feel free to increase it if you like. Recipe by Ryo---ko.

Store-bought pickling liquid contains lots of additives, so I thought I'd trying making my own with what ingredients I had on hand. It was a success, so I upload the recipe here.

The listed quantity of salt is minimal, so feel free to increase it if you like. Recipe by Ryo---ko.

cookpad.japan @cookpad_jp

Store-bought pickling liquid contains lots of additives, so I thought I'd trying making my own with what ingredients I had on hand. It was a success, so I upload the recipe here.

The listed quantity of salt is minimal, so feel free to increase it if you like. Recipe by Ryo---ko.

Store-bought pickling liquid contains lots of additives, so I thought I'd trying making my own with what ingredients I had on hand. It was a success, so I upload the recipe here.

The listed quantity of salt is minimal, so feel free to increase it if you like. Recipe by Ryo---ko.

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Ingredients

2 servings

2Cucumbers
1 1/2 tbsp●Vinegar
1 tbsp●Soy sauce
1 pinch●Natural sea salt
1sheet Kombu seaweed (3 x 3 cm)

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Steps

1

Peel the cucumber in strips like the photo. Then slice on the diagonal.
2

Cut the kombu into thin strips using a scissors, and put into a plastic bag with the ● ingredients. Add the cucumber slices, and rub over the bag.
3

Continue to rub for about 15 minutes, and they're ready to eat.