This recipe comes from James Beard Award–winning chef Andrea Reusing of Lantern restaurant in Chapel Hill, North Carolina. Shiso leaves are common in Japanese cuisine and can be found at Asian grocery stores and some farmers’ markets. These spicy and sour pickles are a lovely counterpoint to a barbecue sandwich or a batch of chicken wings.
2 quarts water, divided
1/4 cup plus 1 tablespoon kosher salt
30 Sichuan peppercorns (or 10 black peppercorns)
1 head of garlic, unpeeled, cut in half crosswise
2 pounds small pickling cucumbers, such as Kirby, stems trimmed
5 purple shiso leaves
In a small saucepan over high heat, bring 2 cups of the water to a boil. Remove from the heat and add the salt, peppercorns, and garlic. Let cool and then add the remaining water.
Place the cucumbers in a large crock or food-safe plastic container, layering them with the shiso leaves. Pour the brine mixture over the cucumbers, covering them completely. Place one or more small plates on top of the cucumbers in order to keep them completely submerged. Cover with a lid. Store in a cool (68°–70° is ideal), dark room for 3 days to a week, checking every day or so to remove any mold or foam that rises to the top. The pickles are done when they’re pleasantly sour and tangy but still firm. Store refrigerated for several weeks.