Pickled Shiso Leaves

Pickled Shiso Leaves

Prep Time: 10 - 15 minutes

Cook Time: 5 minutes

Servings: Makes enough pickled leaves to fill one medium-sized jar (about 1.5 cups of leaves)

Ingredients

• 50 - 60 shiso leaves

• 375 g rice wine vinegar (or combo of vinegars, like rice wine vinegar, white distilled vinegar, champagne vinegar, apple cider, etc)

• 187.5 g water

• 93 g granulated sugar

• 47 g kosher salt

Directions

1. Prepare the shiso leaves: Carefully remove the thicker stems of the shiso leaves by using a pairing knife to cut alongside the stem, while keeping the whole leaf intact. 

2. Add the shiso leaves to a large bowl and wash thoroughly with water. Drain and repeat this process 1-2 more times until clean. It’s ok if the leaves are still a bit wet at this point. 

3. Add the rice wine vinegar, water, granulated sugar, and kosher salt to a medium to large pot. Heat over medium, stirring occasionally, until the salt and sugar has dissolved. 

4. Once it just barely starts to simmer, add the shiso leaves and continue to simmer for 1 minute, stirring the shiso leaves into the pickling brine. 

5. Remove the pot from the heat and allow it to cool down to room temperature before transferring into a container. Store in the fridge for up to 2 weeks.