For those who can’t even think about waiting weeks or months before eating their pickles, this speedy version is for you. Admittedly best after at least a day or two, they’re technically ready to eat after only a few hours. Flavors of all sorts are possible, limited only by the cook’s imagination, this is a Asian-inspired. Miso, ginger, and scallions combine to create a tangy and unusual pickled cucumber, flavorful enough to stand as a condiment to just about anything.
Although they may not technically be pickles without being properly fermented, I’m willing to bet that they’re tastier by a landslide in comparison to 90% of those corn syrup-imbued, grey slivers of limp cucumbers you’ll find at the local mega mart.
1/2 Cup Rice Vinegar
2 Scallions, Thinly Sliced
1/2 Inch Fresh Ginger, Grated
1 Cup Water
1 Tablespoon Salt
1 Pound Pickling Cucumbers, Sliced
Place your miso paste in the bottom of a 1-quart jar or container with an air-tight lid, and add in half of the rice vinegar. Stir to loosen up the miso, until it’s completely dissolved in the liquid, and add the remaining ingredients. Throw on the lid, give it a good shake, and stash it in your fridge for at least 6 hours before eating, and up to 2 weeks.