Misozuke is a term that refers to the many delicious kinds of pickled vegetables served as a snack or a garnish in Japan. They’re delicious with a tofu rice bowl, or on a sliced chicken sandwich with wasabi mayonnaise.


  • 1 pound seedless cucumbers,sliced into 1/4-inch thick rounds (do not peel)
  • 2 teaspoons salt
  • 1 garlic clove, thinly sliced
  • 1 tablespoon sugar
  • 1/2 cup white miso
  • 2 tablespoons rice vinegar
  • Red pepper flakes (optional)


  1. 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.
  2. 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 1/2 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.

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