Crunchy Sake Pickles

Name: Crunchy Sake Pickles
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 8 larges thinly sliced shiso or large basil leaves; 1 red Fresno chile or jalapeño cut into 1/2 rings; 2 Tbsps kosher salt; 907 grams mixed vegetables, such as 4x1/2 spears of English hothouse or Persian cucumbers, 4x1/4 spears of peeled carrots, and quartered radishes; 3 Tbsps sake; 2 Tbsps seasoned rice vinegar; 2 teaspoons sesame seeds

Need From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of vegetables, seasoned rice vinegar, sesame seeds, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Toss 2 pounds mixed vegetables,such as 4x1/2" spears ofEnglish hothouse or Persiancucumbers, 4x1/4" spears ofpeeled carrots, and quarteredradishes, with 1 1/2 tablespoons koshersalt in a large wide nonreactivebowl. Press plastic wrap onsurface of vegetables.

Ingredients you will need

Vegetable

Carrot

Wrap

Equipment you will use

Plastic Wrap

Placea small plate over, then weighdown with two 28-ounce cans (suchas canned tomatoes).

Ingredients you will need

Canned Tomatoes

Let standat room temperature for 2 hours.

Remove cans, plate, andplastic wrap; transfer vegetablesto a colander. Rinse well withcold water.

Ingredients you will need

Water

Wrap

Equipment you will use

Colander

Transfer drainedvegetables to a large bowl.

Equipment you will use

Bowl

Add8 thinly sliced shiso or largebasil leaves, 1 red Fresno chileor jalapeño cut into 1/2" rings,3 tablespoons sake, 2 tablespoons seasonedrice vinegar, 2 teaspoons sesameseeds, and 1 teaspoon finely gratedpeeled ginger. Toss to coat;cover and refrigerate, tossingoccasionally, for at least 1 hour.DO AHEAD: Pickles can be made1 week ahead. Keep chilled,tossing occasionally.

Ingredients you will need

Pickles