RECIPE

© Tina Rupp

Miso-Mustard Pickles

• Recipe by Tia Keenan

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.

• Make-Ahead
• Vegetarian

Ingredients

1. 1 cup red wine vinegar
2. 1 cup water
3. 1/2 cup rice vinegar
4. 1/2 cup sugar
5. 1/2 cup Dijon mustard
6. 2 tablespoons white miso paste
7. 2 tablespoons prepared horseradish, drained
8. 1 tablespoon whole black peppercorns
9. 2 bay leaves
10. 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)

Directions

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.