These pickles are slightly sweet, quick, and easy to make. I don't like my sunomono super sweet so be warned...
If you're in the market for a mandoline to make this and other recipes, I recommend the simple, compact, and relatively inexpensive Benriner brand, which has an adjustable blade. This is key. Don't get one with pre-set thicknesses. It'll never be quite right. Look, I know. I own like 5 mandolines.
- 1 english cucumber
- 1 cup water
- 1/4 cup rice vinegar
- 1 tbsp kosher salt
- 2 tbsp sugar
- 1/4 tsp minced ginger (optional)
In a bowl, combine all the ingredients except the cucumber. Stir well to dissolve the sugar.
Wash the cucumber and slice it very thin using a mandoline. Add it to the bowl of liquid, give it a good stir, and then take care to submerge all the cucumber slices. Refrigerate for at least half an hour (but no more than a couple hours) before eating.
Drain before serving. Garnish with toasted seaweed and sesame seeds.