Diane, A Broad
August 1, 2012

Cucumber Pickles, Two Ways.

Do you like pickles? Don’t be silly, of course you do. Did you know that you can make pickles in your own kitchen, and you don’t need any esoteric equipment or tons of time on your hands to do it? I made the batches above in, oh, fifteen minutes, and that’s because I was dawdling.

If you have a couple days, try making vinegar pickles. They’re great on sandwiches and with barbecue anything.

If you’re in a hurry and you want pickles right now, quick salt and sugar pickles only need about ten minutes in the fridge. I just snack on them as-is, but they’re also great with fatty meats like pork belly because they lend a freshness and crunch factor that matches well with unctuous viands.

Vinegar Pickles
FromĀ Momofuku.

3/4 cup very hot tap water
1/2 cup rice wine vinegar
6 tablespoons sugar
2 1/4 teaspoons kosher salt
2 small cucumbers, Kirby or Persian

Mix all ingredients but cucumbers in a bowl and stir until the salt and sugar has dissolved. Slice the cucumbers thinly and add to a mason jar. Pour the vinegar mixture over the cucumber and refrigerate. They will be ready in four days or so, and will be good for about a month.

Quick Salt Pickles
Adapted fromĀ Momofuku.

2 small cucumbers, Kirby or Persian
3 teaspoons sugar
1 teaspoon salt

Slice the cucumbers thinly and toss with the salt and sugar. Refrigerate for ten minutes to an hour and serve. They’ll be good for five days or so.

Music to cook by: Avi Colon [Petrojvic Blasting Company // A History of Public Relations Dilemmae]

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