Miso Pickled!

22 Sep

Addition mixture of wheat alcohol with traditional soy paste preparation

creates unique flavour of shortly preserved vegetables

miso beer pickles

A one-night stand results in yumminess

Looking to get pickled? These flavourful and crunchy pickles don’t require a day of packing cukes into jars and boiling vinegar until your eyes pop out of your head. Just some beer, some miso, and a one-night stand.

Ingredients for One Night Stand Pickles

  • 1 cup white or awase miso (light brown in colour)
  • 2 cups sugar
  • 1/3 cup salt
  • 1/3 cup vinegar (white, rice, or cider – each will give a different flavour)
  • ½ – 1 can beer (lager is a good call for these)
  • Pickling veggies: strips of cucumbers, carrots, daikon or chunks of cauliflower, cabbage, etc. Experiment!

How to make One Night Stand Pickles

  1. Cut veggies into desired size (thinner cuts require less marinating) and pack into a glass jar.
  2. Mix miso, sugar and salt together in a bowl
  3. Add vinegar and stir everything into an even paste
  4. Slowly pour in the beer, stirring and thinning out the miso paste as you pour. It will get foamy, so pour slowly.
  5. Have a one-night stand. Simply pour the beer brine over the veggies, cap tightly, and let them stand overnight in the fridge. They’ll be ready the next day! (Marinate for a minimum of 6 – 8 hours if you’re impatient.)
  6. Serve with hot rice or as a side dish.

Storage: Keep them in the brine for no more than a day or two. You can take them out and re-use the same marinade for up to a week, although you may want to refresh the brine with a little beer for full potency.

Let’s Forking with Beer!

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One Response to “Miso Pickled!”

  1. Chris September 22, 2010 at 5:09 am #

    Holy moly, おいしそう!
    These look so simple, too. A plus for the busy ones.

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