1 pound seedless cucumbers, sliced into 1/4-inch thick rounds (do not peel)
2 teaspoons salt
1 garlic clove, thinly sliced
1 tablespoon sugar
1/2 cup white miso
2 tablespoons rice vinegar
Red pepper flakes (optional)
Toss the cucumbers with the salt and place in a colander in the sink. Put a heavy weighted bowl on top of the cucumbers to help press out any excess liquid. Let sit for 4 hours or up to overnight to drain.
Pat the cucumbers dry. In a large bowl, gently mix the cucumbers with the garlic, sugar, miso and vinegar. For a spicier pickle, eliminate the sugar and add 1/2 teaspoon of red pepper flakes to the miso mixture. Place the miso pickles into a pint- or quart-sized Mason jar with a tightly fitting lid and allow the pickles to sit at room temperature for 30 minutes, or up to 2 hours. Rinse the pickles and pat dry before serving. Refrigerate any leftover pickles for 2 to 3 weeks.
Tips: Misozuke is a term that refers to the many delicious kinds of pickled vegetables served as a snack or a garnish in Japan. They’re delicious with a tofu rice bowl, or on a sliced chicken sandwich with wasabi mayonnaise.