Mustard-Miso Pickles

• 2 tablespoons white miso paste
• 1/2 cup sugar
• 1/2 cup Dijon mustard
• 1 tablespoon whole black peppercorns
• 2 tablespoons prepared horseradish, drained
• 1 cup water
• Assorted vegetables for pickling, such as 1/2 pound blanched sugar snap peas, 12 small radishes, 12 peeled baby turnips, 10 peeled baby carrots, 2 cups cauliflower florets or 1 1/2 cups cucumber slices (1/2 inch thick)
• 1/2 cup rice vinegar
• 1 cup red wine vinegar
• 2 bay leaves

1. In a large saucepan, combine the red wine vinegar, water, rice vinegar, sugar, mustard, miso, horseradish, peppercorns and bay leaves and bring to a boil, stirring to dissolve the sugar.
2. Let cool to room temperature.
3. Choose 3 of the vegetables listed and pack them into 3 separate pint-sized jars.
4. Pour the pickling liquid over to cover the vegetables; use balled up plastic wrap to keep the vegetables submerged.
5. Close the jars and refrigerate the pickles for 2 days before serving.

white miso, sugar, dijon mustard, whole black peppercorns, horseradish, water, vegetables, rice vinegar, red wine vinegar, bay leaves

Taken from www.foodandwine.com/recipes/mustard-miso-pickles (may not work)