Cucumber And Wakame Pickles (Kyuuri To Wakame No Amasuzuke)

• Marinade
• 8 tablespoons rice wine vinegar
• 1/2 teaspoon dashi powder or 1 piece kombu seaweed, 4 inches square
• 1 1/2 tablespoons sugar
• 1 teaspoon sea salt
• 4 tablespoons boiling water
• 1 whole dried red chili pepper (optional)
• Vegetables
• 1 large English cucumber
• 2 tablespoons dried pre-cut wakame seaweed

1. Combine marinade ingredients in a zipper bag or non-metal bowl and shake/ stir until sugar is dissolved.
2. Cut cucumber into thick slices or small chunks. Place in marinade along with wakame.
3. Refrigerate 2-3 hours or overnight. Pour off marinade to serve.
4. NOTES: Marinade can be reused once, simply boil, let col, and add fresh veggies. Other veggies to try: turnips, carrots, radishes, daikon radishes.

marinade, rice wine vinegar, dashi powder, sugar, salt, boiling water, red chili pepper, vegetables, cucumber

Taken from www.food.com/recipe/cucumber-and-wakame-pickles-kyuuri-to-wakame-no-amasuzuke-329663 (may not work)