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Cucumber Misozuke

One of the oldest styles of making tsukemono is with miso. This Cucumber Misozuke version is made with miso and beer.

Posted By: Deirdre K Todd
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Prep Time: 2-3 hours | Cook Time: | Ready In: 2-3 days
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3 Japanese cucumbers, 1-inch pieces

¼ c. Hawaiian salt

3/4 cup beer

3/4 cup miso

3/4 cup sugar

1 1/2 tablespoons Hawaiian salt

 4 tablespoons Japanese rice vinegar

Cooking Process:

Place cucumbers in a colander; toss generously with salt. Place plate over cucumbers and weigh down with a measuring cup of water or canned good. Allow to sit 2-3 hours. Rinse and drain cucumbers well. Transfer into a mixing bowl with remaining ingredients. Refrigerate 2-3 days before serving. Serves 6-8.