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Mustard-Miso Pickles
© Tina Rupp

Mustard-Miso Pickles

  • TOTAL TIME: 30 MIN Plus 2 days pickling
  • SERVINGS: Makes 3 pints
  • MAKE-AHEAD
  • VEGETARIAN

Fromager Tia Keenan of New York City's Casellula Cheese & Wine Café pairs her savory pickles with Twig Farm Washed Rind Cheese (available from Formaggio Kitchen) or other pungent cheeses, like Limburger.

Plus: More Appetizer Recipes and Tips

  1. 2 tablespoons white miso paste
  2. 1/2 cup sugar
  3. 1/2 cup Dijon mustard
  4. 1 tablespoon whole black peppercorns
  5. 2 tablespoons prepared horseradish, drained
  6. 1 cup water
  7. Assorted vegetables for pickling, such as 1/2 pound blanched sugar snap peas, 12 small radishes, 12 peeled baby turnips, 10 peeled baby carrots, 2 cups cauliflower florets or 1 1/2 cups cucumber slices (1/2 inch thick)
  8. 1/2 cup rice vinegar
  9. 1 cup red wine vinegar
  10. 2 bay leaves
  1. In a large saucepan, combine the red wine vinegar, water, rice vinegar, sugar, mustard, miso, horseradish, peppercorns and bay leaves and bring to a boil, stirring to dissolve the sugar. Let cool to room temperature.
  2. Choose 3 of the vegetables listed and pack them into 3 separate pint-sized jars. Pour the pickling liquid over to cover the vegetables; use balled up plastic wrap to keep the vegetables submerged. Close the jars and refrigerate the pickles for 2 days before serving.
Make Ahead The pickles can be refrigerated for up to 1 month.
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