Savor the Flavor: Quick Pickled Cucumbers in Under an Hour
When it comes to pickling, most people think it’s a time-consuming process that requires a lot of effort. However, with this simple recipe from Chef David Chang of Momofuku, you can enjoy deliciously sweet and salty pickles in just about an hour.
The Secret to Success: Thin Slices
To achieve uniform thin slices, consider breaking out your mandoline (if you have one). This will not only save you time but also ensure your pickles are evenly flavored.
Plan Ahead: Leftovers Can Be a Good Thing
Any leftover cucumbers can be stored in the refrigerator for up to 1 month, making this recipe perfect for meal prep or snacking on the go.
Recipe Details
Yield: 3 cups
Difficulty: Easy
Total Time: 5 minutes, plus pickling time
Active Time: 5 minutes
Ingredients
- 4 medium Kirby cucumbers (about 13 ounces)
- 2 tablespoons plus 1 teaspoon granulated sugar
- 1 tablespoon kosher salt
Pickling Made Easy
Cut the cucumber into 1/4-inch-thick slices and place them in a large nonreactive bowl. Add the sugar and salt, stirring to combine. Transfer the mixture to a quart-sized resealable container, cover, and refrigerate for at least 1 hour. Once chilled, your pickles are ready to enjoy!
Long-Term Storage
The pickled cucumbers can be kept in the refrigerator for up to 1 month, allowing you to savor the flavor whenever you want.
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