In the summertime, pickled cucumbers and radishes are very refreshing. They’re also a great accompaniment to sandwiches and salads. I always try to keep some of these around in my fridge. You’ll see me cite this recipe often as I use it in a lot of sandwiches.
- In a large bowl, dissolve the miso paste in the vinegar.
- Stir in honey, sesame oil, and chili flakes.
- Add in cucumber and radish slices so all are coated.
- Refrigerate for at least 2 hours or overnight.
I love the tangy flavor of pickled vegetables. I marinade it for at least a day so the vinegary flavor sets in.