Brinjal (eggplant) Pickle Relish- A must for your Indian Pantry!

I have been making this relish for years!  It is a favourite with my friends who have added it to pasta (thank you Beryl), to rice and served it with their Indian dinners.

Added bonus- your kitchen will smell wonderful!

This recipe makes 500 ml.  Feel free to double or triple it.

Kosher Dills- Fermentation at its best!

This is the simplest way to make pickles- salt, water, garlic, dill and a surprise ingredient- black tea.  These sour or Kosher pickles are classics.  I have been making these for years- sometimes just cukes, other times, I add onions, thin carrots, cauliflower, peppers.  Consider green beans or turnips.  Always lots of garlic!

Sandor Katz, my fermentation guru, suggests adding black tea for its tannin.  This should help keep the pickles crunchy.  I will let you know in a month.

You will need a large crock, a large food grade bucket or a two litre jar- as long as it is "food grade" and  squeaky clean.

On the right- cukes, carrots and small onions in 2L jars.  One of the jars is  topped with my latest great tool- the airlock from Fermentation Creation.  Perfect and easy to use with mason jars.

On the left- just cukes in my beautiful crock.  I also use it to ferment sauerkraut and kimchi.

Both jars have lots of garlic and fresh dill.