Salt and Sugar Pickles

September 14th, 2010 by Erin Gennow
Salt and Sugar Pickle

Salt and Sugar Pickle

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.


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