Quick Japanese Pickled Cucumber

• 12 medium Japanese or other Asian cucumbers
• 1/4 cup shio or fine traditional salt
• 1 (3- to 4-inch) piece konbu (giant kelp)
• Julienned zest of 1 lemon
• Toasted sesame seeds, for garnish

1. Cut the tips off the cucumbers.
2. Cut in half lengthwise and scoop out the seeds with a small spoon.
3. Slice thinly and toss with the salt in a large bowl.
4. Set aside for 5 minutes.
5. Then knead the cucumbers with your hands for a minute or two to draw out the water.
6. Drain off the liquid.
7. Bury the konbu in the center of the cucumbers and scatter the lemon zest over the top.
8. Put a plate that fits easily inside the bowl on top of the vegetables.
9. Put a weight on the plate and set aside for 1 hour.
10. Remove the konbu.
11. To serve, toss the cucumbers to distribute the lemon zest, and lift the pickles from the bowl with chopsticks or a fork, shaking off excess liquid.
12. Sprinkle with sesame seeds and serve.

japanese, shio, konbu, lemon, sesame seeds

Taken from www.epicurious.com/recipes/food/views/quick-japanese-pickled-cucumber-382440 (may not work)