Salt Sugar Pickles Recipes

SALT & SUGAR PICKLES

Salt & Sugar Pickles image

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

Ingredients

3 very large radishes
2 thin daikon radishes
2 thin-skinned cucumbers with few seeds
2 pounds seedless watermelon
1 teaspoon fine sea salt
1 teaspoon sugar

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.

SALT-AND-SUGAR PICKLES

Salt-and-Sugar Pickles image

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

Ingredients

1 teaspoon fine sea salt
1 teaspoon sugar
6 large radishes, halved and sliced into thin wedges
2 thin daikon radishes, thinly sliced crosswise into 1/8-inch pieces
2 Kirby cucumbers, sliced crosswise into 1/4-inch pieces

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.

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SALT AND SUGAR PICKLES RECIPE | LEITE'S CULINARIA

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5/5 (1)
Total Time 15 mins
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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.
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