Pickled Jicama and Shiso

Pickles are a key part of many Japanese meals. These crunchy and delicious ones take only a few minutes to prep and need as little as one hour before they’re ready to devour.

  • Total Time:
  • Servings: 1 quart
  • Time(Other): plus 1 hour brining

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  • 1 cup low-sodium soy sauce

  • 6 tablespoons distilled white vinegar

  • 6 tablespoons unseasoned rice vinegar

  • 3 garlic cloves, crushed

  • 2 tablespoons kosher salt

  • 2 teaspoons sugar

  • 3/4 teaspoon crushed red pepper

  • 1 pound jicama, peeled and cut into thin wedges

  • 1 1/2 ounces shiso leaves 
(60 leaves)

How to make this recipe

  1. In a medium saucepan, combine all of the ingredients except for the jicama and shiso with 2 cups of water and bring to a simmer over moderate heat, stirring to dissolve the sugar. Cool until lukewarm.

  2. In a large bowl, combine the jicama and shiso with the brine. Let stand at room temperature for 1 hour and serve, or transfer to the refrigerator until ready 
to serve.

Make Ahead

The pickles can be refrigerated in the brine for 3 days.

Contributed By Photo © John Kernick Published January 2017

1097089 recipes/pickled-jicama-and-shiso 2016-12-07T17:05:20+00:00 Kay Chun january-2017 recipes,pickled-jicama-and-shiso 1097089

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