Mustard-Miso Pickles

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

  • Total Time:
  • Servings: Makes 3 pints
  • Time(Other): Plus 2 days pickling

Related Video

More Videos
How to Make Creamy Riced Potatoes


  • 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

How to make this recipe

  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

469294 recipes/mustard-miso-pickles 2013-12-06T23:38:44+00:00 Tia Keenan pickling|barbecue-cookout|cocktail-party|holiday-open-house|asian|appetizers-starters|side-dishes|20-for-a-crowd|make-ahead|vegetarian december-2008,Tia Keenan,miso mustard pickles,Asian food,savory pickles,cheese appetizer recipes,mustard-miso-pickles 469294

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5