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| select 3 Japanese cucumbers |
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| slice thin |
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| place slices in the bottom of a Japanese pickle press add 3 teaspoons of sea salt mix well |
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| place lid on and screw down as tightly as possible allow to sit overnight |
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| the next day, remove the lid cucumber slices should be surrounded by liquid |
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| place cucumbers in a strainer or colander rinse under cold water for several minutes to remove excess salt allow to drain completely |
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| store the tsukemono in the refrigerator for up to 7 days (if they last that long!) |
Based on the recipe I found at The Black Moon.
Inspired to try this yourself? Then get your own Japanese pickle press from Amazon.com.
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