David Chang has some sweet pickles in his Momofuku cookbook. Make them, and then put them into your next sandwich. It’s good.
1 cup piping hot water
1/2 cup rice wine vinegar
6 tablespoons sugar
2 1/4 teaspoons kosher salt
fridge 1-3+ days
Mix up the hot water with everything but the cucumbers and make sure the particulates are all mixed up. Add the pickles to a milder sandwich — I put it on with some left over soy-butter roast chicken, some tomatoes from the yard, and mayonnaise on toasted wheat and I’ve made the same sandwich for two straight days.
There’s probably another twist that will make this sandwich really sing though.
Oh, and for David Chang: After you make the pickles, buy the book if you like them. We’re making the ramen broth this weekend, but we can’t just up and put it online or anything. This one was such a small dish, like the smallest in the book. Sorry dude!