Momofuku Kirby Cucumber Pickle


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

Cut cucumber into 1/4-inch-thick slices (you should have about 3 cups) and place in a large nonreactive bowl. Add sugar and salt and stir to combine. Place cucumber mixture in a quart-sized resealable container and refrigerate for at least 1 hour.

View full recipe at Chow


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