Japanese Pickled Whole Cucumbers are not only visually appealing but also a delightful treat. These crunchy cucumbers, seasoned with just the right amount of salt, offer an addictive flavor that has been cherished for generations in Japan.
Remove the stem ends of the cucumbers and peel them lengthwise using a peeler, leaving strips of skin at intervals. Sprinkle salt over the cucumbers and gently rub it in. Let them sit for about 3 minutes, then pat them dry with paper towels.
Combine all the ingredients (cucumbers, water, kombu, sugar, salt, and chili pepper) in a Ziploc bag and seal it, pressing out as much air as possible. Let them marinate in the refrigerator for at least 3 hours.
Remove the cucumbers from the bag and enjoy them as they are, or insert a disposable chopstick into each one to make them easier to hold.
Notes
You can store it in the refrigerator for up to 2 days.