Jalan's Cucumber Tsukemono
My sister's simple and so delicious tsukemono recipe.
3 Japanese cucumbers, ½-3/4-inch diagonal slices
¼ c. Hawaiian salt
2 c. water
1 c. sugar
¼ c. rice wine vinegar
1 tsp. salt
1 Hawaiian chili pepper, thinly sliced
Place cucumber in a colander; toss generously with salt. Place plate over cucumber and weigh down with a measuring cup of water or canned good. Allow to sit 2-3 hours. Rinse and drain cucumber well. In a saucepan over medium heat; combine water, sugar, vinegar and salt to a simmer. Stirring until sugar and salt dissolve. Remove from heat; add chili peppers. Cool. Transfer cucumber into desired container; pour syrup mixture over cucumber. Refrigerate overnight. Serves 4-6.