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 

Kay Chun
January 2017

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Credit: © John Kernick

Recipe Summary

total:
20 mins
Yield:
1 quart
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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