2 pounds mixed vegetables, such as 4 x ½ inch spears of English hothouse or Persian cucumbers, spears of peeled carrots and quartered radishes

1-1/2 tablespoons kosher salt

8 thinly sliced shiso or large basil leaves

1 red Fresno chile or jalapeno cut into ½ inch rings

3 tablespoons sake

2 tablespoons seasoned rice vinegar

2 teaspoons sesame seeds

1 teaspoon finely grated peeled ginger


1.   Toss 2 pounds mixed vegetables with kosher salt in a large nonreactive bowl.  Place 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.

2.    Remove cans, plate and plastic wrap and transfer vegetables to a colander.  Rinse well with cold water.  Transfer drained vegetables to a large bowl.  Add shiso or basil leaves, chili, sake, seasoned rice vinegar, sesame seeds and grated ginger.  Toss to coat, cover and refrigerate, tossing occasionally, for at least 1 hour (Pickles can be made 1 week ahead.  Keep chilled and toss occasionally).

3.   To serve, use a slotted spoon to transfer vegetables from pickling liquid to large mugs, mason jars or bowls.


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