Finally our garden is producing lovely little cucumbers, which are perfect for one of my most favorite summer quick pickle salads. I love this salad and sometimes add other vegetables to it like red peppers, grated carrots and thinly sliced fennel.
To make this salad simply slice 2 or 3 Japanese cucumbers - if you can't find Japanese cucumbers, use Lebanese cucumbers that are readily available (even here in Vermont!)
2 teaspoons salt
1/4 cup rice vinegar
2 tablespoons sugar
1 red chili, thinly sliced and seeded
Pinch of salt
2 tablespoons sesame seeds
Wash the cucumbers and slice very thinly in a food processor or on a Japanese mandolin. Place in a bowl and sprinkle the 2 teaspoons of salt on them, and set aside for five minutes. Rinse off the salt and drain the cucumbers.
Combine remaining ingredients in a bowl, stir to combine and let sit in the refrigerator covered for 24 hours. I usually make them in the morning and eat them that night.