Momofuku Kirby Cucumber Pickle Recipe

Adapted from David Chang

3.0

(2)

Difficulty: Easy | Total Time: 5 mins, plus pickling time | Active Time: 5 mins | 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.

Special equipment: 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.

Game plan: Any leftover cucumbers can be stored in the refrigerator for up to 1 month.

INGREDIENTS

4 medium Kirby cucumbers (about 13 ounces)
2 tablespoons plus 1 teaspoon granulated sugar
1 tablespoon kosher salt

INSTRUCTIONS

Cut the cucumber into 1/4-inch-thick slices and place in a large nonreactive bowl. Add the sugar and salt and stir to combine. Place the cucumber mixture in a quart-sized resealable container, cover, and refrigerate for at least 1 hour. (The pickled cucumbers can be kept in the refrigerator for up to 1 month.)

Write a review | 2 Reviews

Ignore the "at your risk" review. These work very well, and yes, I cook a lot and know what I'm doing. I've even modified these several times by adding sliced jalepenos. Quick, simple, but not slimy. Try before you criticize.

dacubz Sep 30, 2012 02:32 PM

You're adding sugar and salt to cucumbers nothing more. If I left salted, sugared, cucumbers in my fridge for a week they'd turn to slime, never mind leaving them in the fridge for up to 1 month. My advice.. Eat at your own risk on this one.

Joyfull Aug 21, 2012 11:45 AM

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Momofuku Kirby Cucumber Pickle Recipe

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