Wakame-Cucumber Salad
['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']
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.
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.
Combine wakame, cucumber, daikon, and pickling liquid in a medium bowl. Cover and chill at least 24 hours. Drain excess liquid just before serving.
Do ahead: Salad can be made 3 days ahead; keep chilled.
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