Brined Cucumber and Radish Salad Recipe

Brined Cucumber and Radish Salad Recipe

  • 6 cups water
  • 1 teaspoon sugar
  • 4 large cloves garlic, crushed
  • 1/4 teaspoon black peppercorns
  • 3 tablespoons kosher salt
  • 1 pound Kirby cucumbers
  • 1/2 pound radishes, trimmed and quartered
  • 1 cup loosely packed flat-leaf parsley leaves
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon kosher salt
  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.
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