David Chang, Peter Meehan

Vinegar Pickles, Master Recipe

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Preparation info
  • Makes about

    1 Litre

    • Difficulty

      Easy

Appears in

#27Momofuku
Momofuku

By David Chang and Peter Meehan

Published 2009

  • About

Ingredients

  • 225 ml water, piping hot from the tap
  • 125 ml rice wine vinegar
  • 6

Method

  1. Combine the water, vinegar, sugar and salt in a mixing bowl and stir until the sugar dissolves.
  2. Pack the prepared vegetables into a litre 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 flavour. Most of

Photos