Almost Instant Pickles
Makes about ½ cup.
Really, this is more of a suggestion than a recipe — but it’s a suggestion that you can riff on endlessly as the season and your crisper dictate. For this ‘recipe’ we combine carrots (or sugar snap peas) and radishes with the magical flavor of Kampot & Salt, a pinch of sugar, a bit of lime juice, and fresh mint. The pickles are ready in under 20 minutes and should be eaten soon after they’re made.
You can — and should — experiment with other salts, acids, spices, and vegetables. Just follow your instincts and the basic method of a brief dry brine with salt, followed by few drops of citrus juice or vinegar, a tiny bit of oil, and some fresh herbs to finish them.
1 carrot, peeled, or a big handful of sugar snap peas
Pinch of sugar
¼ teaspoon (heaping) Kampot & Salt
Neutral tasting oil
2–3 fresh mint leaves, torn
Neutral oil, such as canola or grapeseed, optional
Slice the carrot (or snap peas) and radishes very thinly using a mandoline or sharp knife. Put the slices into a small bowl, sprinkle them with the sugar and Kampot & Salt. Use your fingers to toss the vegetables, coating them with salt. Set the bowl aside until the carrots are glistening and a bit of liquid has collected in the bottom, 10–15 minutes.
Zest about a quarter the lime over the vegetables. Cut a thin ‘cheek’ from the lime and squeeze a few drops of its juice over the vegetables. Add about ¼ teaspoon of oil and toss to mix. Taste and add more sugar or lime juice, if needed.
Transfer the pickled vegetables to a pretty plate or bowl and sprinkle the mint leaves on top.
These pickles are best on the day they're made but leftovers, tightly covered, keep for up to 2 days in the fridge.