Serves 4 – Gourmet, July 2004

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

Boil water, sugar, garlic, peppercorns, and 3 tablespoons salt in a 4-quart pot, uncovered, 10 minutes.

While brine is boiling, halve cucumbers lengthwise and cut crosswise into 1/3-inch-thick slices.

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.

Toss cucumbers and radishes with parsley, oil, and remaining 1/2 teaspoon salt in a large bowl and chill, uncovered, about 20 minutes.

Cooks’ note: Salad can be prepared 1 day ahead and chilled, covered.