Crunchy Sake Pickles
A Japanese-inspired pickle medley featuring crisp vegetables like cucumbers, carrots, and radishes marinated in a flavorful blend of sake, rice vinegar, and aromatic seasonings. These refreshing pickles combine traditional Asian ingredients like shiso leaves and ginger for a zesty, crunchy side dish.
Ingredients
- •2 pounds mixed vegetables, such as 4x1/2" spears of English hothouse or Persian cucumbers, 4x1/4" spears of peeled carrots, and quartered radishes
- •1½ tablespoons kosher salt
- •8 leaves shiso or large basil leaves
- •1 whole red Fresno chile or jalapeño
- •3 tablespoons sake
- •2 tablespoons seasoned rice vinegar
- •2 teaspoons sesame seeds
- •1 teaspoon finely grated peeled ginger
Cooking Instructions
- 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. Press plastic wrap on surface of vegetables. Place a small plate over, then weigh down with two 28-ounce cans (such as canned tomatoes). Let stand at room temperature for 2 hours.
120 min
- 2.
Remove cans, plate, and plastic wrap; transfer vegetables to a colander. Rinse well with cold water. Transfer drained vegetables to a large bowl. 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. Toss to coat; cover and refrigerate, tossing occasionally, for at least 1 hour. DO AHEAD: Pickles can be made 1 week ahead. Keep chilled, tossing occasionally.
60 min
- 3.
To serve, use a slotted spoon to transfer vegetables from pickling liquid to large mugs, mason jars, or bowls.
5 min
