Kyuuri to Wakame no Amasuzuke

These are probably one of my favorite pickles or tsukemono. This is a classic sanbaizu preparation, of course. The marinade is enough for one large English-style or "hothouse" cucumber - the long, relatively thin kind that often comes shrink-wrapped in plastic. If you're using other cucumbers, aim for about 4 to 5 cups cut up. Other than just cucumbers you try sliced turnips, carrots, daikon radish, regular radish, etc.
If you have made this before and it was missing "something" try using the Hon Dashi granules, and you will likely find the flavor other recipes miss with this. If you don't want to use a whole cucumber you can half the sanbaizu dressing recipe.

8 tbsp. rice wine vinegar
1/2 tsp. Hon Dashi dashi soup stock granules, or one 4 inch square of kombu seaweed
1 1/2 tbsp. sugar
1 tsp. sea salt
4 tbsp. boiling water
1 whole dried red chili pepper - optional
1 large English-style cucumber
2 tbsp. dried pre-cut wakame seaweed the "fueru" type that just requires soaking.
A drop of shoyu for serving - optional, but I like it.
Sprinkle of toasted sesame seeds - optional.

Combine and mix until the sugar is melted to prepare the vinegar dressing. De-seed and cut up 1 English-style or hot house cucumber or equivalent other kind of cucumber into thin coins.
Put the marinade in a small glass, ceramic or plastic bowl - but not metal or a ziplock plastic bag. Put the cucumber and wakame seaweed in. Stir or shake around, seal well and let marinade in the refrigerator for 2-3 hours or overnight. Drain off the marinade and serve in small bowls. This should be eaten within 2-3 days.