Pickled Jicama and Shiso

In a medium saucepan, combine all of the ingredients except for the jicama and shiso with 2 cups of water and bring to a simmer over moderate heat, stirring to dissolve the sugar. Cool until lukewarm.

In a large bowl, combine the jicama and shiso with the brine. Let stand at room temperature for 1 hour and serve, or transfer to the refrigerator until ready to serve.