Crunchy Sake Pickles
Serves: 6
Cierra Adams
1 January 1970
Based on User reviews:
41
Spice
45
Sweetness
49
Sourness
45
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Toss 2 pounds mixed vegetables, such as 4x1/2" spears of English hothouse or Persian cucumbers, 4x1/4" spears of peeled carrots, and quartered radishes, with 1 1/2 tablespoons kosher salt in a large wide nonreactive bowl
2
Press plastic wrap on surface of vegetables
3
Place a small plate over, then weigh down with two 28-ounce cans (such as canned tomatoes)
4
Let stand at room temperature for 2 hours
5
Remove cans, plate, and plastic wrap; transfer vegetables to a colander
6
Rinse well with cold water
7
Transfer drained vegetables to a large bowl
8
Add 8 thinly sliced shiso or large basil leaves, 1 red Fresno chile or jalapeño cut into 1/2" rings, 3 tablespoons sake, 2 tablespoons seasoned rice vinegar, 2 teaspoons sesame seeds, and 1 teaspoon finely grated peeled ginger
9
Toss to coat; cover and refrigerate, tossing occasionally, for at least 1 hour
10
DO AHEAD: Pickles can be made 1 week ahead
11
Keep chilled, tossing occasionally
12
To serve, use a slotted spoon to transfer vegetables from pickling liquid to large mugs, mason jars, or bowls
13
Toss 2 pounds mixed vegetables, such as 4x1/2" spears of English hothouse or Persian cucumbers, 4x1/4" spears of peeled carrots, and quartered radishes, with 1 1/2 tablespoons kosher salt in a large wide nonreactive bowl
14
Press plastic wrap on surface of vegetables
15
Place a small plate over, then weigh down with two 28-ounce cans (such as canned tomatoes)
16
Let stand at room temperature for 2 hours
17
Remove cans, plate, and plastic wrap; transfer vegetables to a colander
18
Rinse well with cold water
19
Transfer drained vegetables to a large bowl
20
Add 8 thinly sliced shiso or large basil leaves, 1 red Fresno chile or jalapeño cut into 1/2" rings, 3 tablespoons sake, 2 tablespoons seasoned rice vinegar, 2 teaspoons sesame seeds, and 1 teaspoon finely grated peeled ginger
21
Toss to coat; cover and refrigerate, tossing occasionally, for at least 1 hour
22
DO AHEAD: Pickles can be made 1 week ahead
23
Keep chilled, tossing occasionally
24
To serve, use a slotted spoon to transfer vegetables from pickling liquid to large mugs, mason jars, or bowls