Momofuku Kirby Cucumber Pickle Recipe
Adapted from David Chang
Difficulty: Easy |
Total Time:
5 mins, plus pickling time
|
Active Time:
|
Makes:
3 cups
Tender Kirby cucumbers take no time at all to pickle, and this recipe from Chef David Chang of Momofuku is a perfect example. These sweet, salty pickles are ready in about an hour.
Game plan: If you have a mandoline and are comfortable using it, this is a perfect time to pull it out because it’ll help you get uniformly thin slices.
The pickle will last up to 1 month when refrigerated in a covered container.
INGREDIENTS
- 4 medium Kirby cucumbers (about 13 ounces)
- 2 tablespoons plus 1 teaspoon granulated sugar
- 1 tablespoon kosher salt
INSTRUCTIONS
- Cut cucumber into 1/4-inch-thick slices (you should have about 3 cups) and place in a large nonreactive bowl. Add sugar and salt and stir to combine. Place cucumber mixture in a quart-sized resealable container and refrigerate for at least 1 hour.
