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Cucumber Sesame-Miso Pickles
A quick Japanese side dish made by marinating thinly sliced cucumbers in a savory-sweet mixture of miso, ground sesame, vinegar, sugar, and ginger. No cooking is required, but the cucumbers need at least 3 hours to marinate and absorb the flavor.
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Ingredients
- 2 cucumber (Remove thorns with the back of a knife if present; slice diagonally 5 mm thick.)
- 2 tbsp mixed miso
- 1 tbsp ground white sesame seeds
- 2 tsp vinegar
- 1 tsp sugar
- 1 tsp ginger paste
Steps
- 1
If the cucumbers have visible thorns, scrape them off carefully using the back of a knife. Slice the cucumbers diagonally into pieces about 5 mm thick.
- 2
Place the sliced cucumbers in a resealable plastic bag. Add the mixed miso, ground white sesame seeds, vinegar, sugar, and ginger paste.
- 3
Press and massage the sealed or partially sealed bag so the cucumbers are evenly coated with the marinade. Press out as much air as possible, then seal the bag completely.
- 4
Refrigerate the bag and marinate the cucumbers for at least 3 hours. Massage or turn the bag occasionally if convenient so the seasoning remains evenly distributed. Serve chilled.
Notes
The recipe is intended to be prepared ahead and served chilled. Keep refrigerated and use a clean utensil when serving.
Nutrition per serving
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