this recipe is a fusion of my late mother’s grilled pickles, and my visionary taste buds. I turned it up a notch by adding bbq sauce or ketchup to the brine, and the result is pure magic (and unlike anything you’ve ever tasted). you may want to play with the ingredients and eyeball your way to your perfect mixture, as ingredients may vary. enjoy!
ingredients:
1 large onion
1 eggplant
1 zucchini
1-2 bell peppers
1 carrot
2 cups oyster mushrooms
few garlic cloves
fresh dill and parsley
olive oil
1-2 tbsp organic bbq sauce or ketchup
1-2 tbsp maple syrup
apple cider vinegar
salt and whole pepper corns
bay leaf
method:
cut onion and vegetables in similar size slices. make sure to cut the zucchini twice as thick as the carrots (due to their difference in density). put in a bowl and mix well with plenty of olive oil and 1 tsp salt. grill everything until brown and soft.
transfer into a big jar and add garlic, fresh herbs, bay leaf, pepper corns, maple syrup, bbq sauce and 1-2 tsp of salt. fill a third of the jar with apple cider vingar, and fill the rest with hot water (1:3 brine). let it cool down before you close the lid and shake well. let it sit in the fridge for a day.
