Ingredients

• 1 ounce dried wakame
• 1/2 cup distilled white vinegar
• 2/3 cup sugar
• 3 tablespoons kosher salt
• 1 teaspoon black peppercorns
• 1/2 English hothouse cucumber or 2 kirby cucumbers, sliced 1/4" thick
• 1/4 medium daikon (Japanese white radish; about 6 ounces), peeled, thinly sliced

Instructions

1. Soak wakame in a small bowl of cold water 20 minutes. Drain and squeeze wakame gently to remove excess water. Cut into 1-2" pieces.
2. Meanwhile, bring vinegar, sugar, salt, peppercorns, and 2 cups water to a boil in a medium saucepan, whisking to dissolve sugar and salt. Let cool.
3. Combine wakame, cucumber, daikon, and pickling liquid in a medium bowl. Cover and chill at least 24 hours. Drain excess liquid just before serving.
4. Do ahead: Salad can be made 3 days ahead; keep chilled.