Summer is the season for cucumbers.This is one of the ways I like enjoying the cucumbers grown at my parents' house.Adjust the marinade ingredients to taste. For 3 cucumbers' worth. Recipe by Yagirinonegichan

My friend taught me how to make this dish.Make sure you pour the sauce over the cucumbers while still it's hot. Recipe by taerin

By peeling the cucumbers, this becomes really colorful, but I didn't want to waste the peel so I added it to the marinade and it was delicious.Chill well and serve. Recipe by kebeibiko

I wanted to make an easy-prep, salt-cured cucumber that even children would like. When I used the recipe with the seasoning from shirasu sauce, it turned out delicious. It's now one of my daughter's favorites. For those who like spice, add red chili peppers when curing.Thoroughly dissolve the sugar. Curing for 2 hours gives a perfect crunchiness and the cucumbers become well cured. If longer, the seasoning will blend in, but the crunchiness will disappear.If you peel the cucumbers a little, they will cure more evenly. Recipe by Tsukonindesumasu

All thanks to Ms. Maangchi :) This is not my recipe. also known as “oi-muchim”.

Japanese-style mustard pickles are delicious, so I thought another more "Western" version using mustard should be great too.By slicing the cucumber diagonally, it will wilt faster.By using a plastic bag, you'll be able to prevent your hands from getting dirty.I added a little sugar for sweetness. Serve these just like you would any other kind of pickle. For 2 servings. Recipe by hitkat

My mother used to make this every summer. It's a family favorite.I simply cut up the cucumber roughly, but my mother like to make thin slices into it so it would resemble an accordion. The marinade can be reused as a salad dressing or sauce if it hasn't gotten too watery. Recipe by Setsumika

An easy side dish.I recommend chicken thighs because they are juicy, but you can use chicken breast instead. Recipe by Eiyoushino recipe

This is extremely delicious, so I would really like you to try it!It also tastes great if you add chicken tenders or tomatoes!s!Strike the cucumbers! Compared to when they're simply sliced, the flavors diffuse into them in a completely different way!Make sure to let them rest in the fridge for no less than 20 minutes.The sesame oil must be added at the end! Recipe by makopon2

This dish may not be very well known in Japan, but it's popular in China."Suoi" means "straw rain cape", and "fong gu" means cucumber.It's very simple, but refreshing and delicious.Since it's summertime, I made this into a salad, but if you allow it to marinate for a day, the cucumbers will become tender and the flavors will blend.The suoi fong gu in China is often marinated. Recipe by Kajinnodanna

As your request :)

I made an overnight pickle with fish sauce, which I don't use that often, and cucumbers.If you prefer lightly seasoned cucumbers, eat this the day it's made.You can make the flavors soak into the cucumbers better if you rub them. Recipe by Kana-