Wash two pickling cucumbers or one English cucumber or one Japanese cucumber. If the cucumber has been waxed, consider peeling it or scoring the skin with a zester. Slice into rounds.
Mix two tbs rice vinegar with one tbs mirin and a healthy pinch of salt. Pour over the cucumber slices. If at this point you think "aha, Jane, you have underestimated the amount of liquid required to cover these slices", add more of both in the appropriate ratio. Let sit for at least an hour- although they'll remain happy in their pickling liquid for at least three days.
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