- 2 lbs Japanese cucumbers
- 3 stalks green onions, chopped.
- 1/2 Cup sugar
- 1/2 Cup soy sauce
- 1/2 Cup vinegar
- 1 tsp wine vinegar
- 2 cloves garlic minced
- 1 tsp sesame oil
- 1/2 tsp salt
- 1/2 tsp chili pepper (powder or crushed)
- 1/2 tsp black pepper
Cut cucumbers into bite-sized pieces. Soak in ice water to cover for about one hour. Toss frequently and drain.
Add all ingredients to cucumbers and marinate overnight.
Variation: Add canned baby clams, imitation crab, kamaboko, shrimp, or tempura to cucumbers.