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Pickled Eggplant with Anchovies & Fresno Chile

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Preparation info
  • Makes about

    2 qt

    • Difficulty

      Easy

Appears in

By Travis Lett

Published 2015

  • About

Of all the pickles we make, this might be my favorite. Grilling softens the eggplant, allowing it to absorb the brine more quickly, and it adds a smoky element. The buttery flesh turns almost custardlike after brining for a couple of days. The anchovies create an appealing and addictive umami effect.

Ingredients

Brine

  • 3 cups [720 ml] water
  • cups [300

Method

To make the brine

In a medium saucepan, combine the water, vinegar, sugar, salt, allspice, brown mustard seeds, yellow mustard seeds, bay leaves, peppercorns, and cloves. Bring to a boil, lower the heat, and simmer for 2 minutes. Remove from the heat and allow to steep for 20 to 30 minutes, then let cool to room temperature.

Once the liquid has cool

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