Since we were headed out of town I decided to try a pickling recipe. It would be perfect. If I started them on Saturday or Sunday slender orange bits of deliciousness would be ripe for the picking when I got home a week later. It was destiny.
David Chang has a pickling recipe in his new book Momofuku. The book is awesome. Usually you get a few stories sprinkled throughout the book with the majority of the pages devoted to recipes; this thing is packed with both. The stories range anywhere from how he became a chef, to the developing philosophy of each restaurant, to the story behind each recipe (my favorite.)
David Chang Momofuku
2 pounds baby carrots (as in infant or dwarf, the whittled and bagged supermarket variety), scrubbed, peeled, and attached and clean them well; it makes for a better presentation. The carrots we get from Satur Farms on Long Island are 5 to 6 inches ong and slender – perfect for our purposes. For larger (but still small) carrots, cut them lengthwise into halves or thirds – they should be a size that’s comfortable to pick up and snack on, though they don’t need to be bite-sized.
- Vinegar Pickles, Master Recipe
- 1 cup water, piping hot from the tap
- ½ cup rice wine vinegar
- 6 tablespoons sugar
- 2-1/4 teaspoons kosher salt
- Vegetable or fruit, prepared as indicated
- Combine the water, vinegar, sugar, and salt in a mixing bowl and stir until the sugar dissolves.
- Pack the prepared vegetables into a quart container. Pour the brine over the vegetables, cover, and refrigerate. You can eat the pickles immediately but they will taste better after they’ve had time to sit – 3 to 4 days at a minimum, a week for optimum flavor. Most of these pickles will keep for at least a month, except where noted, though we typically go through them in a week or so after they’ve had a chance to sit and mature.