Chinese Pickles

• 1–1 1/2 lbs Persian or Kirby cucumbers
• 1" piece ginger, peeled and cut into matchsticks
• 1/2 cup rice vinegar
• 1/2 cup water
• 1/2 cup sugar
• 1 tbsp sesame seeds
• 2 tbsp salt

Peel and slice the cucumbers into long wedges and pack into canning jar(s).

In a bowl or measuring cup, mix vinegar, water, salt, and sugar together well. Add sesame seeds, then pour over cucumbers, fully submerging them. Seal and allow to stand at least overnight before tasting.