Brined Cucumber and Radish Salad

Ingredients

• 0.3 teaspoon peppercorns black
• 1 lb kirby cucumbers 
• 1 cup flat-leaf parsley leaves loosely packed
• 4 large garlic cloves crushed
• 3 tablespoons kosher salt 
• 0.5 lb radishes trimmed quartered
• 1 teaspoon sugar 
• 1 tablespoon vegetable oil 
• 6 cups water 

Equipment

• bowl
• pot
• colander

Directions

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.
4. Let stand, uncovered, 10 minutes, then drain in a colander, discarding garlic and peppercorns.
5. Transfer cucumbers and radishes to a bowl of ice and cold water to cool, then drain well in colander.
6. Toss cucumbers and radishes with parsley, oil, and remaining 1/2 teaspoon salt in a large bowl and chill, uncovered, about 20 minutes.
7. Salad can be prepared 1 day ahead and chilled, covered.