David Chang makes these pickles to be enjoyed right after seasoning, while they are still vibrant and crunchy.–Alice Waters
LC Momofuku Who? 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?
Salt and Sugar Pickles
- Quick Glance
- 5 M
- 15 M
- 4 servings
- 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
- 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.