Quick Vinegar Pickles
From “Momofuku” by David Chang and Peter Meehan
1 cup water, piping hot from the tap
½ cup rice wine vinegar
6 T. sugar
2 ¼ t. kosher salt
2 meaty cucumbers, cut into 1/8 inch thick discs, or other vegetable or fruit
Combine the water, vinegar, sugar, and salt in a mixing bowl and stir until the sugar dissolves.
Pack the prepared cucumbers or other vegetable 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 have had time to sit—3 to 4 days at a minimum, a week for optimum flavor. Most of these pickles will keep for a month.