Asian-style pickled cucumbers

I’ve learned to use pickles to add texture, flavor, and contrast. The pickle recipe below — based on David Chang’s recipe in Momofuku — is very easy to make.


The original recipe specified rice wine vinegar. Use it if you have it. I haven’t stocked rice wine vinegar recently. Plain white vinegar yields a good-enough tasting pickle to my Pacific Islander palate.

  • 1 cup hot tap water
  • 1/2 cup white vinegar
  • 6 tablespoons white sugar
  • 2 1/4 teaspoons kosher salt
  • 2 large cucumbers, e.g. these


  1. Slice cucumbers.
  2. Stir together liquids and seasonings.
  3. Add cucumbers to container, e.g. this or store-brand equivalent, and cover with brining solution.
  4. “You can eat the pickles immediately, but they will taste better after they’ve had time to sit — 3 to 4 days at a minimum, a week for optimum flavor” (somewhere around page 65, can’t read my scan).
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