Pickled Sesame Leaves

This summer my garden has been growing like crazy. This year I planted a few Korean vegetables in pots on my deck. Sesame leaves are one of those. Pickled vegetables are easy side dishes. They last for a long time in the refrigerator. So, it's one of the worry - free side dishes.
In Korean cuisine, there are many kinds of pickles, among which sesame leaf pickle is popular. Pickled sesame leaves are good to have with Korean bbq. Put some rice and bbq on a leaf and roll like a cigar. It will be the most delicious thing you ever tasted in your life!

Ingredients
60 pieces                             sesame leaves

Pickle sauce
1/2 C                                     soy sauce
1/4 C                                     fish sauce
4 packets                             truvia
1/2 C                                    Japanese apricot concentrate
2-3                                        dried hot peppers
1 T                                        dried mushroom powder
2/3 C                                     vinegar

Directions
Put all sauce ingredients except vinegar in a pan and bring to a boil over high heat.
When the sauce starts to boil reduce the heat a little and simmer for 5 minutes.
Set aside and add vinegar and cool.
Rinse sesame leaves under running water then pat them dry.
Put the sesame leaves in a container in a zigzag pattern.
Pour enough chilled pickle sauce over the sesame leaves to cover them.
Age at room temperature for 3 days then put in refrigerator. Enjoy.


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