Quick Refrigerator Pickles
Adapted from from Momofuku by David Chang and Peter Meehan
Ingredients
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
Instructions
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 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.
