🥒 Smashed Miso Pickles

References:

• https://www.ethanchlebowski.com/cooking-techniques-recipes/tataki-kyuri-smashed-cucumber-pickles/
• https://cooking.nytimes.com/recipes/1017629-chinese-smashed-cucumbers-with-sesame-oil-and-garlic/

Ingredients

Makes about 1 pint of pickles per cucumber.

For the pickles:

• 1 english cucumber
• 1 teaspoon white sugar
• 1 teaspoon salt

For the dressing:

• 1 teaspoon of fresh ginger, either grated or finely diced
• 1-2 cloves garlic, either grated or finely diced
• 1 teaspoon red miso paste
• 1 teaspoon sesame oil
• 1 teaspoon rice wine vinegar
• 1 teaspoon light soy sauce
• 1-2 teaspoons Korean chile flake

Directions

1. cut the cucumber crosswise (long axis) into quarters

2. cut the quarters into ~4 inch lengths

3. using the flat side of the knife, press down on the skin side of the cucumber pieces, flattening/brusing the pieces- they should crack but stay in one piece. the seeds may separate, that's fine (discard)

4. cut the smashed pieces into 3/4"-1" pieces

5. toss in a bowl with 1 teaspoon salt and 1 teaspoon sugar. let rest for about an hour.

6. drain the pieces. mix the remaining ingredients for the dressing:

   • ginger
   • garlic
   • red miso paste
   • sesame oil
   • rice wine vinegar
   • light soy sauce
   • korean chile flake

7. add the dressing to the cucumber pieces and mix well. store in the fridge in a mason jar or 16oz deli container.