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Tender Kirby cucumbers take no time at all to pickle, and this recipe from Chef David Chang of Momofuku is a perfect example. These sweet, salty pickles are ready in about an hour.
Special equipment: If you have a mandoline and are comfortable using it, this is a perfect time to pull it out because it’ll help you get uniformly thin slices.
Game plan: Any leftover cucumbers can be stored in the refrigerator for up to 1 month.
by Dan Koday | Pale pink in color, rosé looks pretty divine submerged in a half-melted ice bucket drenched by sunlight...