Summer Rice Bran Pickles

• 2 small eggplants
• 1 zucchini
• Pot of ripe nuka pickling paste
• ½ t

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