Salt Sugar Pickles Food
SALT-AND-SUGAR PICKLES
This salt-and-sugar pickle recipe is courtesy of chef David Chang.
Provided by Martha Stewart
Categories Appetizers
Yield Makes about 2 cups
Number Of Ingredients 5
Steps:
- In a small bowl, mix together salt and sugar. Place radishes and cucumbers in a medium bowl and sprinkle with salt mixture; toss to combine. Let stand 5 to 10 minutes before serving.
SALT & SUGAR PICKLES
David makes these pickles to be enjoyed right after seasoning, while they are still vibrant and crunchy.
Provided by Alice Waters
Yield 4 servings
Number Of Ingredients 6
Steps:
- Prepare the vegetables and fruit and arrange in separate bowls; there should be about 1 1/2 cups of each kind.
- Halve the radishes and slice 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 flesh into slices 1/3 inch thick and then into 2-inch wedges.
- In a small bowl, combine the salt and sugar, and sprinkle 1/2 teaspoon of the mixture over each vegetable and the watermelon and toss.
- Let the pickles stand for 5 to 10 minutes, arrange separately on a platter, and serve immediately.
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- 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.
- In a small bowl, combine the salt and sugar. Sprinkle 1/2 teaspoon of the mixture over each ingredient and toss. Let the pickles stand for 5 to 10 minutes.
- Arrange the vegetables in separate dishes or on a platter and serve immediately. Originally published April 22, 2010.
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