Superfast Japanese Salt and Sugar Pickles

I don't think I knew it, but the Japanese are into pickles. (I know because it's been in magazines and on Martha Stewart!) Now apparently, not the kind of pickles that this Southern boy is used to. Like bread and butter pickles. Or even pickled beets. The Japanese version is simple, simple, simple. Vegetables sprinkled with a sea salt and sugar mixture that pulls out some of the liquid and crisps them quickly. And the sugar has the added benefit of taming some of the radishes' heat.

(Note: This would be a wonderfully simple snack to take to work. Put the prepped veggies into a tupperware-type container and pack the sugar/salt mixture in a baggie or smaller container. When ready to eat, throw the sugar and salt on top of the veggies, put the lid back on and shake a bit. Let sit for ten minutes and then enjoy.)

Superfast Japanese Salt and Sugar Pickles
From Food & Wine.

1 teaspoon fine sea salt
1 teaspoon sugar
3 very large radishes, halved and sliced into thin wedges (1 1/2 cups)
2 thin daikon radishes, sliced crosswise 1/8 inch thick (1 1/2 cups)
2 Kirby cucumbers, sliced crosswise 1/4 inch thick (1 1/2 cups)
2 pounds seedless watermelon—rind removed, flesh sliced 1/3 inch thick and cut into 2-inch wedges (Blog note: I didn't use watermelon...sounded too complcated.)

In a small bowl, combine the salt and sugar. Arrange the radishes, daikon, cucumbers and watermelon in separate bowls; sprinkle 1/2 teaspoon of the salt mixture over each and toss. Let the pickles stand for 5 to 10 minutes. Serve immediately.