Quick Salt Cucumber Pickles

I visited New York City a few weeks ago and landed around 9 PM arriving at Jessica's at about 9:30 PM. We thought it would be no problem finding a restaurant open that late: it's NYC of course! However, by the time we got downtown and wandered around trying to find a place it was 12 AM and none of our choices were open (fail Lombardi's). Wait! Momofuku Noodle Bar is open to 2 AM! Score! Having only their late night menu available was no problem and we settled into a meal that included chicken wings, kimchi-pork tamale, and ginger scallion noodles. I had heard that the noodles were one of the best recipes in Momofuku's cookbook so I was excited to try them. I wasn't let down. They were delicious and came topped with vinegar-pickled mushrooms, which were FANTASTIC (likely from left over ramen broth makings), toasted nori, bamboo shoots, and quick salt cucumber pickles. Ever since trying it I have wanted to make it at home and accompany it with quick salt pickles. Tonight was the night and it was great. Here are Momofuku's quick cucumber salt pickles:

2 large cucumbers (I used one huge hot house because it was the only one I could find)

1 tablespoon sugar

1 teaspoon kosher salt

Simply thinly slice the cucumber and toss with sugar salt letting it sit for 5-10 minutes. The cookbook says they last up to 4 hours in the fridge, but I'm going to see if they last until tomorrow night. Serve! You could also do this with radishes or daikon.