Crunchy Sake Pickles

At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.

When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.

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Ingredients:

2 pounds mixed vegetables, such as 4×1/2″ spears of English hothouse or Persian cucumbers, 4×1/4″ 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

Instructions:

Makes 1 quart

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

Toss 2 pounds mixed vegetables, such as 4×1/2″ spears of English hothouse or Persian cucumbers, 4×1/4″ spears of peeled carrots, and quartered radishes, with 1 1/2 tablespoons kosher salt in a large wide nonreactive bowl. Press 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.

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 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, and 1 teaspoon finely grated peeled ginger. Toss to coat and cover and refrigerate, tossing occasionally, for at least 1 hour. DO AHEAD: Pickles can be made 1 week ahead. Keep chilled, tossing occasionally.

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

From Bon Appetit Test Kitchen