Quick Ginger-Pickled Cucumbers

A few weeks ago, I went out for sushi with a friend. She ordered sunomono, which I had never heard of, but turned out to be an amazing-looking Japanese cucumber salad. Despite not trying my friend's delicious-looking dish, the next day, I found myself craving what I imagined it tasted like. So I attempted to make something to satisfy my craving. I came up with these quick ginger-pickled cucumbers, and have made them multiple times a week since. They are a perfect summer side dish - refreshing and tangy with a little crunch.

What You'll Need:

• 3 or 4 mini cucumbers (about 2 cups sliced)

• 1/4 cup rice vinegar

• 2 teaspoons sugar

• 1 teaspoon salt

• 1/8 teaspoon ground ginger

What to do:

1. Slice cucumbers into very thin rounds (I suggest using a mandoline slicer if you have one).

2. In a small bowl, mix together vinegar, sugar, salt, and ground ginger.

3. Add cucumbers to the bowl and toss in vinegar mixture until they are well-coated.

4. Cover and refrigerate for at least an hour.

5. Enjoy! (And share if you must.)