Momofuku Kirby Cucumber Pickle

Name: Momofuku Kirby Cucumber Pickle
Yield: 3 cups
Ingredients: 4 medium Kirby cucumbers (about 13 ounces); 2 tablespoons plus 1 teaspoon granulated sugar; 1 tablespoon kosher salt

Cucumbers Manhattan Korean No-Cook Pickling Gluten Free Healthy Vegan Vegetarian Snack Preserving Sugar Easy

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Rate

3 cups Easy

Total: 5 mins, plus pickling time Active: 5 mins

5 Ratings

Ingredients (3)

4 medium Kirby cucumbers (about 13 ounces)
2 tablespoons plus 1 teaspoon granulated sugar
1 tablespoon kosher salt

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Nutritional Information

Calories85
Fat0.2g
Saturated fat0.07g
Trans fat
Carbs21.39g
Fiber0.92g
Sugar17.75g
Protein1.2g
Cholesterol
Sodium462.71mg
Nutritional Analysis per serving (2 servings) Powered by

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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.

Adapted from David Chang

Instructions

Cut the cucumber into 1/4-inch-thick slices and place in a large nonreactive bowl. Add the sugar and salt and stir to combine. Place the cucumber mixture in a quart-sized resealable container, cover, and refrigerate for at least 1 hour. (The pickled cucumbers can be kept in the refrigerator for up to 1 month.)

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