Mustard-Miso Pickles

Name: Mustard-Miso Pickles
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 3
Cuisine: Global
Ingredients: 2 bay leaves; 1 Tbsp whole black peppercorns; 118 milliliters Dijon mustard; 2 Tbsps prepared horseradish, drained; 2 Tbsps white miso paste; 237 milliliters red wine vinegar; 118 milliliters rice vinegar; 3 servings 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); 118 milliliters sugar; 237 milliliters water

Mustard-Miso Pickles might be just the side dish you are searching for. One serving contains 278 calories, 7g of protein, and 3g of fat. This recipe covers 16% of your daily requirements of vitamins and minerals. This recipe serves 3. It is a good option if you're following a gluten free and vegan diet. A mixture of sugar, peppercorns, water, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes about 30 minutes.

Instructions

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.

Ingredients you will need

Red Wine Vinegar

Rice Vinegar

Horseradish

Peppercorns

Bay Leaves

Mustard

Sugar

Water

Miso

Equipment you will use

Sauce Pan

Let cool to room temperature.

Choose 3 of the vegetables listed and pack them into 3 separate pint-sized jars.

Ingredients you will need

Vegetable

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.

Ingredients you will need

Vegetable

Pickles