Superfast Salt-and-Sugar Pickles

In Japan, salt pickles are a staple. David Chang serves his right after seasoning, while they're still vibrant and crunchy.


Slideshow: More Pickled Vegetable Recipes


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  • Servings: 6 to 8

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  • 1 teaspoon fine sea salt
  • 1 teaspoon sugar
  • 3 very large radishes, halved and sliced into thin wedges (1 1/2 cups)
  • 2 thin daikon radishes, sliced crosswise 1/8 inch thick (1 1/2 cups)
  • 2 Kirby cucumbers, sliced crosswise 1/4 inch thick (1 1/2 cups)
  • 2 pounds seedless watermelon—rind removed, flesh sliced 1/3 inch thick and cut into 2-inch wedges

How to make this recipe

  1. In a small bowl, combine the salt and sugar. Arrange the radishes, daikon, cucumbers and watermelon in separate bowls; sprinkle 1/2 teaspoon of the salt mixture over each and toss. Let the pickles stand for 5 to 10 minutes. Serve immediately.

Contributed By Photo © Yunhee Kim Published June 2007

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