Refrigerator Pickles (Quick)

Quick Refrigerator Pickles

Adapted from Momofuku by David Chang and Peter Meehan

1 cup water, piping hot from the tap
1/2 cup vinegar
6 tablespoons sugar
2 1/2 teaspoons Kosher or coarse salt
Fruit or vegetable, sliced thin

1. Combine the water, vinegar, sugar, and salt in a large bowl and stir until the sugar dissolves.  This is your brine
2. Prepare vegetables or fruit and place them in a quart container. Pour brine over the vegetables or fruit, cover, and refrigerate. You can eat immediately, but they will taste better after they’ve had time to sit - 3 to 4 days at a minimum, at least a week for optimum flavor.

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