My favorite way of eating fresh vegetables is raw. These persian cucumbers had shinny skin and firm meat - perfect for a lightly seasoned pickle - Asazuke. I ruibbed the bite size pieces of cucumbers with some salt and put them in a Japanese pickling device to apply pressure. The weight of the pickling device extracts the excess water in the cucumbers and instensifies their flavors. My pickling device is about 25 years old. If you don't have one, you can also use a plate on top of the vegetables and put a stone or factory made pickling weight on top to extract the excess water. That's how it was done traditionally. With a little sesame oil, sliced ginger and a dash of shichimi peppers, these cucumbers make a nice palate cleansers.