I found this recipe in David Chang’s Momofuku cookbook and it is now a regular go-to recipe for me. It’s quick and easy. Great for a snack, side, or garnish. You can pickle a variety of different vegetables with this recipe too. I’ve also combined salt and sugar pickled cucumbers and radishes in a single dish. A friend mentioned her mom would make a similar pickled salad dish of cucumber, daikon, and carrot at the beginning of the week and they would eat it all week. A salad that actually gets better with age.
Prep Time: 5 minutes
Inactive Prep Time: 20 minutes
Makes: 2 cups
2 cups of any of these vegetables, sliced thin – cucumbers, radishes, daikon, carrots, cooked beets
1 tablespoon sugar
1 teaspoon kosher salt
Cut the vegetable of your choice into very thin discs. The cucumbers, radishes, and beets can be cut into about 1/8 inch discs. The daikon and carrots should be cut thinner if possible.
Sprinkle with 1 tablespoon of sugar and 1 teaspoon of salt and toss to coat.
Let sit for about 20 minutes and then taste for seasoning. If it’s too sweet or salty, rinse with some water in a colander and pat dry. Taste for seasoning again and add more sugar or salt if needed.
You may eat them after 20 minutes or refrigerate the pickles for a few hours. I’ve also stored them in the refrigerator for a day or two and they were still tasty. If you plan to store them for a few days in the refrigerator you can slice them a bit thicker if you wish.