Japanese Canning and Preserving Recipes: Fast And Easy Ways to Can and Preserve Japanese Ingredients by King Logan

Author:King, Logan [King, Logan]
Language: eng
Format: epub
Published: 2022-01-03T00:00:00+00:00

Recipe 14 - Perilla Leaf Pickles

These leaf pickles are always worth your energy and time.

Cooking Time: 45 minutes

Serving Size: 12

Ingredients:

Sliced ginger 1 tablespoon

Jalapeno peppers 2

Water 1 cup

Garlic cloves 5

Onion, medium 1

Apple, medium 1

Soy sauce 1 ½ cups

Perilla leaves 2 ¼ cups

Salt to taste

Instructions:

Thoroughly rinse both sides of all the perilla leaves in runny chilled water, then shake them to drain the water, then put them in a basket.

Prepare the soy sauce, so the leaves can be salted.

Take almost a dozen of perilla leaves and put them in a large-sized bowl. Little by little, drizzle the soy sauce between the leaves directly. Repeat until all the leaves are used.

Toss the leaves, turn them for the salt to coat properly, and wait for an hour.

When the hour is passed, squeeze the leaves, and put them in a container.

Pour the liquid of the brine of soy sauce into a pot.

Add a tablespoon of sliced ginger, the apple, jalapeno, garlic cloves, onion, and a cup of water to the brine. Bring the mixture to a boil for about half an hour over medium-high flame.

Strain the brine and let it cool down until it reaches room temperature.

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