Kyurizuke - Cucumber pickles I've changed this recipe around to suit my tastes but it makes for a delicious snack. -5 or so baby/mini cucumbers, generally sold in a punnet & sliced about 5mm thick -3 teaspoons of salt -dash of sesame oil, soy sauce & rice vinegar -kochukaru -quarter tsp minced ginger Slice cucumbers and add salt mixing well and store in fridge for 5-8mins. Take the cucumber from the fridge and liquid should have diffused. In a colander rinse the cucumber well then squeeze the cucumber in your fist to remove excess water. Mix in sesame oil, soy sauce, rice vinegar, kochukaru (i'll add about 2 teaspoons but depends on how spicy you would like it) & ginger, mix well and eat. The longer you leave it in the fridge the more flavoursome the pickles will become.