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2 qt
Easy
By Travis Lett
Published 2015
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.
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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