Have you ever wanted to make a deli-style pickle at home, but are too intimidated to try? 

In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!

By the end of this episode, you’ll learn how easy it is to turn a bevy of cucumbers + salt into homemade pickles – with no fancy equipment or complicated ingredients required! You’ll also discover a vegetarian Italian pasta dish that uses up all the gorgeous eggplant at the farmers’ market right now. 

Tune in for a quick dose of home cooking inspiration!

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Links:

One of our favorite recipes for lacto-fermented (sour) pickles is from The Gefilteria. They use 2 Tablespoons of kosher salt to 4 cups of water. For half-sour pickles, ferment for a shorter amount of time. 

A more exact and very helpful guide to making lacto-fermented pickles at home from Farmhouse on Boone!

A simple guide to lacto-fermentation from Noma

Pasta alla Norma by J. Kenji Lopez-Alt for Serious Eats, similar to how Kari made hers, and David Lebovitz’s Pasta alla Norma that uses roasted eggplant  

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