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The Boston Globe

Food & dining

Recipe for easy cucumber pickles

Easy cucumber pickles

Serves 6

½ English cucumber (skin on)

2 teaspoons sugar

Pinch of salt

1 tablespoon rice vinegar

Dash of soy sauce

1. With a mandoline or sharp knife, slice the cucumbers as thinly as possible. Transfer to a bowl, add cold water to cover, and set aside for 2 minutes. Tip the cucumbers into a strainer. Pat dry with paper towels.

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2. Transfer the cucumbers to a bowl. Add the sugar, salt, rice vinegar, and soy sauce. Toss well. Adapted from Susumu Ito

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