Asian pickled cucumbers

4–6 mini cucumbers

1/4 tsp salt

2 tbsp rice vinegar

1 tbsp reduced-sodium soy sauce

2 tsp sesame oil

1 tsp maple syrup

1 tsp freshly grated ginger

1 small clove garlic, grated

Start by slicing the cucumbers and sprinkling them with salt. Let them sit for 10 minutes so the salt can draw out some of the moisture.

In a bowl, mix together the dressing using the remaining ingredients.

Add the cucumbers to the dressing (do not rinse off the salt). Refrigerate for 1–2 hours and serve the same day.