Ingredients
- 2 English hothouse cucumbers, peeled, halved, seeded, cut crosswise into 1/4-inch-thick slices
- 2 teaspoons sea salt
- 8 ounces daikon (Japanese white radish), peeled, cut into 2x 1/4-inch sticks
- 2/3 cup unseasoned rice vinegar
- 2/3 cup sugar
- 1 tablespoon minced fresh ginger
- 1/8 teaspoon cayenne pepper
Description
Serve This Tangy And Crunchy Relish Atop Fish Or As A Side Salad.
Bon Appetit Magazine
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