- 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