Brined Cucumber and Radish Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Active time: 15 min Start to finish: 45 min Ingredients:
6 cups water |
1 teaspoon sugar |
4 large garlic cloves, crushed |
1/4 teaspoon black peppercorns |
3 tablespoons plus 1/2 teaspoon kosher salt |
1 lb kirby cucumbers |
1/2 lb radishes, trimmed and quartered |
1 cup loosely packed flat-leaf parsley leaves |
1 tablespoon vegetable oil |
Directions:
1. Boil water, sugar, garlic, peppercorns, and 3 tablespoons salt in a 4-quart pot, uncovered, 10 minutes.
2. While brine is boiling, halve cucumbers lengthwise and cut crosswise into 1/3-inch-thick slices.
3. Remove brine from heat and add cucumbers and radishes. Let stand, uncovered, 10 minutes, then drain in a colander, discarding garlic and peppercorns. Transfer cucumbers and radishes to a bowl of ice and cold water to cool, then drain well in colander.
4. Toss cucumbers and radishes with parsley, oil, and remaining 1/2 teaspoon salt in a large bowl and chill, uncovered, about 20 minutes.
5. Cooks' note: Salad can be prepared 1 day ahead and chilled, covered.
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