Japanese Quick Pickled Cucumber (sunomono)

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Japanese Quick Pickled Cucumber (sunomono)

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1.0

¼ cup sugar

½ cup rice vinegar

1 cup water

1 Japanese cucumber peeled and sliced

1 pinch salt

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Mix sugar, salt, vinegar, and water until sugar is dissolved.
Pour pickling liquid over sliced cucumbers, seal, and refrigerate for at least 30 minutes. Leftover vegetables can be kept in the liquid in the fridge.