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.
Slideshow:More Pickled Recipes
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 It
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.
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.
The pickles can be refrigerated in the brine for 3 days.
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