Still - in the height of market season, I often find my eyes are bigger than my fridge or food prep capabilities in a week, and not everything works by tossing it in the freezer. So when I heard an interview and description on Splendid Table of 'Miso Pickles', I was intrigued. I love miso, and even had just about everything I needed on hand to try it out.
|the players - the first batch was made in the casserole, |
with a plate on top. Now I just put them directly into a jar.
The broadcast and web article also talk about making a 'bed' of the pickling paste, and I'll be trying that next - here's my take on the submersion version:
1 cup white miso
4 TBSP rice vinegar
1 tsp honey
2 TBSP rice wine
1 clove garlic, finely sliced
1 small knob of ginger, grated
1-2 cups vegetables (I used thinly sliced carrots and green beans - quantity is determined some by size of the veg as you need to make sure everything is well coated by the paste)
Combine the first six ingredients in a bowl and mix into a loose paste. Pour the paste into a jar or other container with a lid (I did my first test batch in a small ceramic casserole). Submerge the vegetables into the paste - make sure all veg gets thoroughly coated. As I was filling the jar, I would periodically put on the lid and give it a light shake to distribute everything.
|delicate, lightly crunchy, and delicious alone or added to a dish.|
I'm letting all the veg 'cure' in the pickling bed for another week before I take them out, so I can see how it continues to develop, and then as long as the base doesn't become too watery, I'll use it again. I have another test batch of thinly sliced beets in another container - not sure of how long the veg should last out of the pickling paste, but so far I've been using them as fast as I can rinse them so perhaps that's not an issue at all.
I've eaten these alone and added them to salads, and the flavor is a mildly 'miso' that is quite tasty. I'm looking forward to trying this with other veg, and then eventually when the miso paste loses its pickling power, turning that into a nice marinade.