Start by thoroughly washing the cucumbers. Once they’re clean, slice them into thin rounds or half-moons—whatever you prefer. Aim for uniformity so they pickle evenly. If you see a few seeds, that’s okay! You can remove them if you’d like, but they won’t negatively affect the final product.

In a large bowl, combine the seasoned rice vinegar, sugar, salt, and ginger. Whisk until the sugar dissolves completely. The mixture will look cloudy at first, but it will clear up as the sugar fully dissolves. You’ll notice the lovely aroma from the ginger wafting up—this is a good sign!

Next, add the thinly sliced shallots and sesame oil to the vinegar mixture. The shallots will soak up those flavors quickly, turning soft and sweet as they marinate. Stir everything together gently, ensuring the shallots and ginger are well distributed.

Now, it’s time to add the sliced cucumbers to the mixing bowl. Gently toss them in the pickling solution. You want each cucumber slice to be coated, allowing all the flavors to meld. You can use your hands for this step, but make sure they are clean!

Transfer the cucumber mixture into a clean glass jar. Press down gently to release any air bubbles. Ensure that they are submerged in the liquid. Seal the jar tightly with a lid. If you have extra pickling mixture, don’t hesitate to pour it over the cucumbers.

Place the jar in the refrigerator. These cucumbers need at least an hour to pickle, but for the best flavor, let them sit for at least 24 hours. This allows the flavors to deepen and develop. A quick taste just after making them is tempting, but trust me—the wait is worth it!