Pickled Vegetables in Miso Yogurt

A simple delicious recipe that can be used with most any vegetables.
Simply put it in a ziplock to pickle.
Pickled Vegetables in Miso Yogurt
Cook Time 15 minutes
Resting Time 1 day
Servings 4



  • 3.5 oz.(100g) ORGANIC MISO WHITE
  • 3.5 oz.(100g) yogurt (plain, sugar-free)


  • 1.2 (50g, 1.5 oz.) cucumber (1/2" cut )
  • 1/2 (85g, 3 oz.) carrot (1/2" cut and boiled)
  • 3.5 oz. (100g) winter squash (1/2" sliced)
  • 10 cherry tomatoes (remove the stem)


  • Put all 【A】Ingredients in a ziplock bag, and mix well.
  • Add vegetables and place in the refrigerator overnight.
  • Rinse vegetables, and drain them with paper towels.

Product used in this recipe


Enjuku Koji Miso
26.4 oz (750 g)

Our Enjuku Kouji Miso is our best-selling miso in Japan for over 20 years. The Miso has birght beige in color, and has perect balance of umami and sweetness. Powerfull flavor with a long and complex finish gives very versatile cookig use for many miso soup recipe.

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