Organic cucumbers were on sale at the market and I couldn’t resist them. Of course, once I got them home and opened the plastic wrap, I discovered that I would need to use them up relatively quickly. Since I had far more than I could possibly consume in a day or two, quick pickles were in order. These ended up being more like a half-sour Japanese pickle. I whisked together some white miso, soy sauce, and minced garlic to form a thick, salty paste and massaged it into the vegetables. Then I poured it all into a plastic bag and let it marinate for 24 hours. The next day I drained off the liquid and I had delicious pickles that are disappearing far faster than I ever expected them to. I may have to go back and see if they are still on sale so I can make more.
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