Step 1

Gather all the ingredients.

Step 2

Combine salt, sugar, and Japanese karashi mustard in the sealable plastic storage bag and mix well together.

Step 3

Cut ½ inch off the ends of the cucumbers. Rub the ends together to get rid of bitter taste.

Step 4

Put the cucumbers in the bag and squeeze out the air, close the bag tightly. Rub the cucumbers well with the mixture. Pickle for a few hours (my preferred taste) or up to 1-2 days in the refrigerator.

Step 5

When the cucumbers are ready, discard the liquid and slice the cucumber before serving. Store the cucumbers in the refrigerator and consume within 2-3 days after removing from the pickle solution.