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  • 3 tbsp. Miso & Easy Mild Chili
  • 6 tbsp. water
  • 5 tbsp. champagne vinegar
  • 1 yellow bell pepper
  • 4 carrots
  • 1 cucumber
  • Or any preferred fresh vegetables


  • 01 In a medium saucepan over medium heat, bring water, champagne vinegar, brown sugar, and Miso & Easy Mild Chili to a boil until sugar has dissolved. Approximately 2 minutes.
  • 02 Place fresh vegetable sticks in a container and pour the vinegar Miso mixture over vegetables. Store in refrigerator and let vegetables pickle for 1-2 days.

Our Miso Recommendations for White Corn Soup with White Miso Butter Aioli and Shio Koji Glazed Bacon

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