[Sca-cooks] PIckling

Donna Green donnaegreen at yahoo.com
Mon Jul 16 08:45:04 PDT 2012

Brighid's translation of Nola's recipe for pickled eggplants is very tasty ...
120.        for Pickled Eggplants
You will take small eggplants, and make four quarters as if for casting them in a pot, and cast them in water and salt in something which should be of earthenware and not of iron; and let them be there until the third day; and empty out that water and cast in other water and salt, and let them be [in it] another three days; and empty out this water and cast them into clear water for another three days, and after the three days have passed, cast them to cook, covered with vine leaves; and cast into them a handful of cumin and cook them [until they are] well-cooked; and cast them in a basket, and cover them with cloth; and when all of the vapor has gone, put them on a board to chill; and grind cloves, and cinnamon, and ginger.  When it is very well-ground, cast it in, as they cast salt on the eggplants for the pot; and place them in a jar until it is full; and for a hundred eggplants, take two pounds of honey, and cast very strong vinegar on them, and
 give it a boil; and then set it to cool in something of earthenware, and not of iron; and when it is cold, cast it on top of the eggplants until they are covered; and put a lid on them, and keep them for a whole year.
Juana Isabella

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