Miso Cucumber Pickles

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.


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

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