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Miso Cucumber Pickles

  • Author: Caroline Phelps
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: about 1 1/2 cup 1x
  • Category: Condiments
  • Method: Pickling
  • Cuisine: Japanese

Description

This delicious miso pickled cucumber recipe is a little smoky and packed with umami!


Ingredients

Scale
  • 1 Japanese cucumber, or 2 Kirby cucumbers
  • 1 1/2 tablespoon white or red miso paste (red miso paste is saltier and more pungent than white miso paste)
  • 1/4 teaspoon gochugaru (Korean chili flakes), optional

Instructions

  1. Slice cucumber into 1/8-inch slices (1/4-inch thick is also fine) and transfer to a bowl.
  2. Add miso paste and stir using chopsticks or a spoon until all the cucumber slices are coated.
  3. Sprinkle gochugaru, stir and refrigerate for 30 minutes before serving.

Notes

These miso cucumber pickles are best when eaten within the first 2 hours. Since water gets extracted from the cucumber slices, the miso paste will get diluted and lose its punchy flavor.

Nutrition

  • Serving Size: 1/2 cup
  • Calories: 25
  • Sugar: 0.9 g
  • Sodium: 1.1 mg
  • Fat: 0.6 g
  • Saturated Fat: 0 g
  • Carbohydrates: 4.3 g
  • Fiber: 0.8 g
  • Protein: 1.4 g
  • Cholesterol: 0 mg

Keywords: recipe, side, snack, japanese pickles, tsukemono, vegan, vegetarian, gluten-free

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