I know I’m going to break out the smoker this weekend (ribs and chicken thighs at the very least), so pickles are an absolute must. And while my tomatoes are still limping along, the cucumbers are really coming in. Four came off the vine tonight-enough for four pints of pickles, which should be crisp and sweet-sour come Saturday night’s bbq feast. The best thing? The first picture was taken at 8:51 p.m. The second came at 9:05 p.m., so you’ll be just about able to keep up with your cucumber plants.
1 cup water, piping hot from the tap
1/2 cup rice wine vinegar (I used basic rice vinegar)
6 tablespoons sugar
2 1/2 teaspoons kosher salt
2 cucumbers, sliced 1/8 inch thick
Combine the water, vinegar, sugar and salt in a pint jar. Screw lid on and shake until sugar and salt are dissolved.
Pour half of pickling liquid into another pint jar. Pack the cucumbers into the jars and screw on lid and refrigerate. You can eat te pickles immediately, but they will taste better after they’ve had time to sit – 3-4 daysat a minimum, a week for optimum flavor. They’ll keep for at least a month in the fridge…if you don’t eat them all first.
Makes two pints.
Adapted from Momofuku by David Chang and Peter Meehan.