Momofuku Kirby Cucumber Pickle
Adapted from David Chang
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.
- 4 medium Kirby cucumbers (about 13 ounces)
- 2 tablespoons plus 1 teaspoon granulated sugar
- 1 tablespoon kosher salt
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.)
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