the process of preserving food by anaerobic fermentation in brine or vinegar. The resulting food is called a pickle. This procedure gives the food a salty or sour taste.
Every summer my grandma is preparing the best pickled eggplants (from our garden of course!). In Greece, pickles, called τουρσί(α), are made out of carrots, celery, eggplants stuffed with diced carrots, garlic and peppers. The last 2 years i’m helping her and in exchange I take 1-2 jars with me in Florence! The perfect appetizer when your fridge is empty or when you’re just bored to cook. Bon appétit!
photos © chrysoula papagianni