This salt-and-sugar pickle recipe is courtesy of chef David Chang.
- 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
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.