Crunchy Sake Pickles
From the kitchen of CarlyQuick-pickled cucumbers, carrots, and radishes get brined with sake and rice vinegar, then finished with fresh shiso, sesame, and ginger heat. Crisp, bright, and ready in hours. Perfect alongside grilled fish or rice bowls.
- Prep
- n/a
- Cook
- n/a
- Total
- n/a
- Servings
- 4
- Difficulty
- medium
Ingredients
4 servings
- 12 pounds mixed vegetables, such as 4x1/2" spears of English hothouse or Persian cucumbers, 4x1/4" spears of peeled carrots, and quartered radishes
- 11 1/2 tablespoons kosher salt
- 18 thinly sliced shiso or large basil leaves
- 11 red Fresno chile or jalapeño cut into 1/2" rings
- 13 tablespoons sake
- 12 tablespoons seasoned rice vinegar
- 12 teaspoons sesame seeds
- 11 teaspoon finely grated peeled ginger
Instructions
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.
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.
To serve, use a slotted spoon to transfer vegetables from pickling liquid to large mugs, mason jars, or bowls.