400g frozen edamame, thawed
2 tbsp sesame seeds
400 ml rice wine vinegar
300 ml water
150 ml sesame oil
1/4 cup golden castor sugar
1 tbsp white Hawaiian salt
1 tsp soy sauce
3 slices of fresh ginger
First toast the sesame seeds (I chose white and black for aesthetic purposes) at 300 degrees for 10 minutes.
While those are toasting begin to prepare your pickling solution. In a medium sized pot bring all of the ingredients except for the sesame seeds, ginger and edamame to a boil. Add the thawed edamame and continue boiling for 3 minutes.
Put the sesame seeds and sliced ginger into a 500ml sterilized mason jar, leaving some to sprinkle on top later. Using a slotted spoon, remove the edamame from the pot and add to the jar, leaving 3/4 in space below the rim. Sprinkle the leftover seeds then pour in the pickling solution leaving 1/4 inch space below the rim. Screw on the lid tightly and seal by pressure cooking. Let sit for a week before opening.
If you don't have a pressure cooker at home you can use a pot with a lid and water. When placing the jars in the water they need to be submerged in at least 3 inches, so take into account displacement when filling up the pot.
First bring the water to a boil then reduce to a simmer before placing the jars, otherwise they can crack due to temperature shock. Once simmering, gently place the jars in the pot, cover with the lid and leave for 30 minutes. I find that some jars need longer so it's always a testing game.
Sometimes you will hear a pop and that means all of the air has been sucked out of the jars, and therefore sealed. Sometimes they don't and you just need to let them rest for a few minutes. You know they are sealed when the lid is tight and flat (you won't be able to click it up and down).