- 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 2×1/4-inch sticks
- 2/3 cup unseasoned rice vinegar
- 2/3 cup sugar
- 1 tablespoon minced fresh ginger
- 1/8 teaspoon cayenne pepper
- Toss cucumbers with sea salt in colander. Place colander over bowl and let stand 15 minutes. Rinse cucumbers. Drain and pat dry with paper towels.
- Place radish sticks in medium bowl. Cover with water. Soak 15 minutes. Drain and pat dry with paper towels.
- Stir vinegar and next 3 ingredients in large bowl to blend. Add cucumbers and radish; toss to coat. Cover and chill at least 30 minutes and up to 2 hours.