Miso-Mustard Pickles
Makes 2 jars
1 cup red wine vinegar
1 cup water
1/4 cup rice vinegar
1/2 cup sugar
1/2 cup Dijon mustard
3 tablespoons white miso paste
2 tablespoons prepared horseradish, drained
2 teaspoons whole black peppercorns
2 bay leaves
Veg for pickling
Combine everything and boil, let cool a little.
Pour over the vegetables, and let cool before sealing. Good after a week in the fridge.
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