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Mustard-Miso Pickles

Fromager Tia Keenan of New York City's Casellula Cheese & Wine Cafe 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

  • Total Time:
  • Servings: Makes 3 pints

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  • 2 tablespoons white miso paste
  • 1/2 cup sugar
  • 1/2 cup Dijon mustard
  • 1 tablespoon whole black peppercorns
  • 2 tablespoons prepared horseradish, drained
  • 1 cup water
  • 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)
  • 1/2 cup rice vinegar
  • 1 cup red wine vinegar
  • 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.

Contributed By Photo © Tina Rupp Published December 2008

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