Summer Salt Pickles

• 1 small eggplant
• Scant teaspoon salt
• 1 unwaxed cucumber or zucchini

Wash and pat dry the eggplant. Cut it in half lengthwise and rub some salt into the cut surfaces. Lay the eggplant flat against the bottom of your pickling tub.

Wash the cucumber or zucchini and pat it dry. Using the tines of a fork, scrape the cucumber or zucchini along its length. Rub salt over the entire surface and slice the vegetable in halves lengthwise or quarters, if necessary,