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Crunchy Sake Pickles

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This vibrant recipe for crunchy sake pickles offers a refreshing and sophisticated Japanese-style side dish. By combining crisp cucumbers, sweet carrots, and peppery radishes with a bright sake and ginger dressing, you create a complex balance of flavours. The traditional method of weighing down the vegetables draws out excess moisture, ensuring an irresistibly firm texture that stands up beautifully against the aromatic shiso and toasted sesame seeds.

As a versatile vegan starter or accompaniment, these homemade pickles are perfect alongside grilled proteins, steamed rice, or as part of a larger grazing platter. They are remarkably easy to prepare in advance, developing more depth as they marinate in the fridge. Serve them chilled in glass jars for a simple yet stylish addition to your next dinner party or healthy midweek meal.

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Ingredients for Crunchy Sake Pickles

  • 900g 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 chilli or jalapeño cut into 1/2" rings

  • 45ml sake

  • 2 tablespoons seasoned rice vinegar

  • 2 teaspoons sesame seeds

  • 1 teaspoon finely grated peeled ginger

How to make Crunchy Sake Pickles

Toss 900g mixed vegetables, such as 4x1/2" spears of English hothouse or Persian cucumbers, 4x1/4" 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 800g cans (such as canned tomatoes). Let stand at room temperature for 2 hours.

Remove cans, plate, and plastic wrap; 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 chilli or jalapeño cut into 1/2" rings, 45ml sake, 2 tablespoons seasoned rice vinegar, 2 teaspoons sesame seeds, and 1 teaspoon finely grated peeled ginger. Toss to coat; 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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