Wash and pat dry the eggplants, and slash them lengthwise not quite in half. Wash and pat dry the zucchini, slice it in half lengthwise and if too long for your pot, cut in half crosswise. Bury the eggplant and zucchini pieces deep in your pot of pickling paste. Put on the lid and wait 6–10 hours for the pickles to mature. They will be limp, but still bright-colored.
Remove the pickles and refrigerate any that are not to be eaten immediately (pickles may be held for 2–3 days in the refrigerator). Just before serving, rinse off any paste that may be clinging to the pickles, pat them dry, trim off the end pieces and slice the vegetables into half moons
© 1986 Elizabeth Andoh. All rights reserved.