Yoshie and I have been working a lot over the past few weeks. On work days we often have a beer instead of wine (depends in part on what we are cooking) and some nights we fall asleep before we even finish our beers. Sigh. This leaves the question of what to do with the stale beer the next morning. Our dear friend Susan has come to the rescue with a simple way of making pickles, a rather Japanese style pickle, but quite delicious.
- Beer, one bottle, stale is fine
- 1 cup miso (experiment with red or white)
- 1/3 cup salt
- 1/3 cup sugar (again, try different types)
- Various vegetables, inlcuding eggplant (Japanese or Italian), carrots, cabage, daikon ...)
Mix the sugar and salt, add other ingredients, add vegetables. They are quite good after 48 hours and will improve for several days. These are surprizingly good and similar to conventional Japanese pickles. And they go well with more beer!
Wow! I just posted a very similar recipe which I learned from my mother. But my mom says that you should only marinate the pickles for one night, and then take the veggies out, re-using the brine for about 1 week - I'll try marinating longer next time and see how it works! http://twogirlsforking.wordpress.com/2009/05/08/one-night-stand-beer-pickles/
When you do eggplant, how thinly do you cut it and do you do anything special to it before putting it in the brine?
Posted by: hana-chan | May 13, 2009 at 12:11 AM