4.0 stars out of 5 stars based on 4 reviews
Momofuku Kirby Cucumber Pickle
Saved for later (110)

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.

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.


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.)
  • Momofuku Kirby Cucumber Pickle
Like this recipe? Never miss another one! Follow us: