Misozuke (Miso Pickles)


These pickles are made with a Japanese pickling mixture and are a great new way to enjoy fermented veggies! You can easily add daikon, cabbage, and carrots. 

Miso Pickles

Prep Time

10 minutes

Cook Time

240 minutes


1 Pint


1 pound cucumber (seedless, sliced into 1/4-inch thick rounds (do not peel))
2 teaspoons salt
1 clove garlic (thinly sliced)
1 tablespoon sugar
1⁄2 cup miso, white
2 tablespoons 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 ½ 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.



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