SAKE PICKLED VEGETABLES (1 quart)
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.