Dress up your tofu rice bowl or chicken sandwich with these easy and flavorful miso pickles.
Total Time: 5 hours; 10 minutes active
Servings: 6 (1 pint jar)
- 1 pound seedless cucumbers,sliced into 1/4-inch thick rounds (do not peel)
- 2 tsp.salt
- 1 garlic clove, thinly sliced
- 1 Tbsp. sugar
- 1/2 cup white miso
- 2 Tbsp. rice vinegar
- Red pepper flakes (optional)
Toss the cucumbers with the salt and place in a colander in the sink. Put a heavy weighted bowl on top of the cucumbers to help press out any excess liquid. Let sit for 4 hours or up to overnight to drain.
Pat the cucumbers dry. In a large bowl, gently mix the cucumbers with the garlic, sugar, miso, and vinegar. For a spicier pickle, eliminate the sugar and add 1/2 teaspoon of red pepper flakes to the miso mixture. Place the miso pickles into a pint- or quart-sized Mason jar with a tightly fitting lid and allow the pickles to sit at room temperature for 30 minutes, or up to 2 hours. Rinse the pickles and pat dry before serving. Refrigerate any leftover pickles for 2 to 3 weeks.
Misozuke is a term that refers to the many delicious kinds of pickled vegetables served as a snack or a garnish in Japan. They’re delicious with a tofu rice bowl, or on a sliced chicken sandwich with wasabi mayonnaise.
15 calories, 0 g fat, 0 mg cholesterol, 35 mg sodium, 3 g carbohydrate, 0 g fiber, 1 g protein