Here is a recipe for something really wonderful and different — miso pickles! Believe it or not, we actually had every single ingredient in our kitchen! Leftover mirin from a recipe my daughter made a month ago, miso in the refrigerator always (it never goes bad!), a little sake from who knows when, and the garlic, salt and veggies as usual. So have at it! And please let me know how it turns out.
2/3 cup red miso
1 clove garlic, minced
2 Tbsp. mirin
2 Tbsp. sake
1 tsp. kosher salt
any combination of carrots, broccoli stems, turnips, cucumbers, daikon radish
- Combine the miso, garlic, mirin, salt, and sake in a small bowl to form a thick paste. Spread in a glass dish with raised sides.
- Wash and peel (if necessary) all the vegetables, and slice into 1/4-inch thick rounds.
- Toss the cucumbers and daikon lightly with salt, and allow to drain for one hour. Rinse and pat as dry as possible.
- Push as many vegetable slices as can be completely covered into the miso paste. Allow to cure at room temperature for anywhere from 30 minutes to a full day. Remove vegetables, wipe or rinse away miso paste, and serve.
- The pickling paste may be used more than once, depending on the water content of the vegetables. It will last several days at room temp, and longer if refrigerated between uses. Once it loses its salty/sweet flavor, you can use it one final time as a marinade or to start a soup.
I have a feeling these pickles would be a really sensational addition to a holiday table. Thank you to Splendid Table for teaching me about miso pickles!