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.
Posted with permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.