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Crunchy Sake Pickles

Crunchy Sake Pickles

Recipe Preparation

  • Toss 2 lb. mixed vegetables, such as 4x1/2-inch spears of English hothouse or Persian cucumbers, 4x1/4-inch 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-oz. 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-inch rings, 3 tablespoons sake, 2 tablespoons seasoned rice vinegar, 2 teaspoons sesame seeds, and 1 teaspoons 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.

Recipe by The Bon Appétit Test Kitchen,

Nutritional Content

1 serving contains: Calories (kcal) 30 Fat (g) 0 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 3 Dietary Fiber (g) 0 Total Sugars (g) 2 Protein (g) 1 Sodium (mg) 990Reviews Section

Watch the video: Homemade Dill Pickles - How to Make Naturally Fermented Pickles (June 2021).