Salt and Sugar Pickles Recipe

In the Green Kitchen | Clarkson Potter, 2010

David Chang makes these pickles to be enjoyed right after seasoning, while they are still vibrant and crunchy.–Alice Waters

LC Momofuku Note

The David that Ms. Waters is referring to is, of course, David Chang, the chef of Manhattan’s Momofuku fame. What’s Momofuku, you ask, glancing around to see if your mom heard you say that? Relax. The translation is “Lucky Peach.” Makes all the sense in the world now, doesn’t it?

Hands-On Time: 5 minutes | Total Time: 15 minutes | 4 servings

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Ingredients

3 very large radishes
2 thin daikon radishes
2 thin-skinned cucumbers with few seeds
2 pounds seedless watermelon
1 teaspoon fine sea salt
1 teaspoon sugar

Directions

1. Arrange the vegetables and fruit in separate bowls. There should be about 1 1/2 cups of each kind. Halve the radishes and slice them into thin wedges. Cut the daikon radishes crosswise into slices about 1/8-inch thick. Cut the cucumbers crosswise into slices about 1/4-inch thick. Remove the rind of the watermelon and cut the fruit into slices 1/8-inch thick and then into 2-inch wedges.
2. In a small bowl, combine the salt and sugar. Sprinkle 1/2 teaspoon of the mixture over each vegetable and the watermelon and toss. Let the pickles stand for 5 to 10 minutes.
3. Arrange the vegetables in separate piles on a platter and serve immediately.

Hungry for more? Chow down on these:

Pickled Green Tomatoes from White on Rice Couple
Sunchoke Pickles-Pickled Jerusalem Artichokes from Hunter, Angler, Gardner, Cook
Pickled Spring Vegetables with Mustard-Seed Vinaigrette from Leite's Culinaria
Pickled Ramps from Leite's Culinaria