clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

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


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


  • 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


  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.


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.


  • 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

Recipe Card powered byTasty Recipes

Asian Recipes

Straight To Your Inbox

Receive a FREE Digital Cookbook when you sign up for our newsletter