Name: Crunchy Sake Pickles
Yield: Makes 1 quart
Ingredients: 2 pounds mixed vegetables, such as 4x1/2" spears of English hothouse or Persian cucumbers, 4x1/4" 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 jalapeño cut into 1/2" rings; 3 tablespoons sake; 2 tablespoons seasoned rice vinegar; 2 teaspoons sesame seeds; 1 teaspoon finely grated peeled ginger

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Crunchy Sake PicklesRomulo Yanes

Salting and pressing vegetables draws out moisture and makes them snappy. Sake and seasoned rice vinegar infuse these pickles with mild, cocktail-friendly flavors.

Recipe notes

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Recipe notes

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