Pickled Cucumbers and Radishes

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.


  1. In a large bowl, dissolve the miso paste in the vinegar.
  2. Stir in honey, sesame oil, and chili flakes.
  3. Add in cucumber and radish slices so all are coated.
  4. Refrigerate for at least 2 hours or overnight.

Cook’s Notes

I love the tangy flavor of pickled vegetables. I marinade it for at least a day so the vinegary flavor sets in.

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