Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Tender baby eggplant and red spring onions pickled in a balsamic vinegar/red wine brine that is versatile enough to go from pasta to grilled cheese, to salad dressing in the blink of an eye!
Even I came to the eggplant pickle reluctantly and most of the time, I race to embrace a new-to-me pickle. I just couldn't imagine how a barely cooked eggplant would translate into a pickle. However, the pickle was zippy and bright with flavor.
Refrigerator pickles are quite literally the easiest thing you can ever make. Ever. Period. (Recipes for pickled eggplant with basil and pickled figs.)
