Makes four 8-ounce containers

10 English or hothouse cucumbers, washed and diced (you can also use regular

cucumbers, but you have to remove all of the seeds or the pickling mix

will get watery)

1 large bunch fresh mint leaves, washed and chopped

2 tablespoons minced garlic

2 tablespoons minced lemongrass (if you don’t have, used the grated zest

of 1 lemon and a bit of lemon juice)

1 tablespoon dried red chile flakes

2 cups rice wine vinegar

½ cup sake

¼ cup superfine sugar

Coarse salt to taste

Combine the cucumbers, mint, garlic, lemongrass, and chile in a glass bowl.  Stir in the vinegar and sake.  Add the sugar and stir to dissolve.  Season with salt to taste.

Spoon into sterilized containers, cover, and refrigerate until ready to use.