Miso pickles are so delicious you have to force yourself to stop eating them. These gentle garlic pickles can be used as pickles, in salad dressing, in soups, sautés and any other place you might like to use garlic.
Makes 1 jar
- 1 pound barley miso
- 1 head fresh garlic, cloves peeled, left whole
Step By Step Instructions:
Pack miso into a glass jar. Using a chopstick or toothpick, push garlic cloves into miso, taking care that they do not touch. Cover jar with cheesecloth and hold in place with a rubber band, covering the top of the jar completely. Place jar in a cool place to pickle for one month. Do not refrigerate. After one month, seal jar and keep refrigerated. Pickled garlic will keep for 6-8 months in the refrigerator.