Pickled Zucchini and Eggplant

A plate of pickles, especially the homemade ones, has something utterly fascinating about it. A "normal" dish, even if the required time of preparation is relatively long, does not get the chance for "quality time" (of at least a few days, if not a few weeks or even months) with itself, and the chance to "reflect" about all sorts of things and to develop a nice round and rich taste.  

There is nothing like looking at the glass, that is seemingly just standing there and waiting for us without making so much, but is really containing a whole world inside, vibrant and vigorous, that with every glimpse from us is standing still and smiles back. And there is nothing like opening the same glass, that by the way knew of our will to approach, and releasing those aromas into the kitchen air.  Aromas that share experiences of maturity and ripeness, and reviling a world full of good.

This recipe I got from my brother, after I understood that just from him will come the salvation with everything that has to do with pickles. Of course I could not control myself and I modified it just enough so I can call it my own and take the credit for it.

One more thing, about the ratio between the water and the vinegar. After many attempts I got to the conclusion that the best ratio is two thirds of water to one third of vinegar. I also prefer to use here apple cider vinegar (and not a cheap one) for a more round taste and not just plain sour.

The ingredients :

One zucchini

One eggplant

A few mustard seeds

Fresh dill

A few cloves of garlic

A couple of onions

Sea salt

Pepper

Water

Apple cider vinegar

Olive oil

At first and most important, the glass you are using has to be sterilized. Just boil water in a big pot and place the glass and the lid inside for ten, fifteen minutes. It's very important and keeps the vegetables from going bad.        

You slice the zucchini and the eggplant, but not too small. Try to maintain the "bite effect". Do the same with the onions and sauté them all with olive oil until they get nice and brownish. 

In the meantime bring to a boil the water and the vinegar, and gradually add the other ingredients, except of the garlic. The taste  of the result should be although sourish, but still the salt and pepper should  have also a part, so don't be shy. 

After the zucchini, eggplant and onions got some color, add them to the pot with the vinegar and the water. It's just for them to absorb a bit of the fluids, so not for too long, so they don't get too soft. About ten minutes is fine.

While it's still boiling fill the glass, but leave a bit space. Add the garlic and Pour some olive oil on top to cover it all and let it cool down for a few minutes. Then close the lid, leave it outside for one day and then place it in the fridge.

Usually it takes about a week until it's ready. The important tip my brother gave me is to make sure you have a nice loaf of freshly baked bread and a nice cold beer to go with it, and just then open it. I share this recommendation, enjoy!