In a pickle over how to make the best preserves? Don't worry! Our latest Please Explain is all about preserving with Emily Paster, author of The Joys of Jewish Preserving: Modern Recipes with Traditional Roots, for Jams, Pickles, Fruit Butters, and More--for Holidays and Every Day.

Melissa Clark guest hosted this segment of "The Leonard Lopate Show."

Check out one of Emily Paster's recipes from The Joys of Jewish Preserving below!

Bene Israel Quick-Pickled Eggplant

Whether fried, baked, roasted, or stuffed, eggplant is one of the signature vegetables of Sephardic cuisine. Indeed, in the seventeenth and eighteenth centuries, the British called eggplant ”the Jew’s apple” because it was so adored by the Sephardic Jews who were likely responsible for introducing the vegetable to their shores.

Eggplant has always been widely available, filling, and inexpensive: true peasant food. In the lean, early years of the Israeli state, for example, eggplant was one of the few vegetables widely available, much to the dismay of the recently arrived Ashkenazi Jews who had no idea how to prepare it.

Pickled eggplant is a specialty of the historic community of Jews in India, known as Bene Israel. This recipe has more of a Middle Eastern flavor than a South Asian one, but I love the idea that different communities of Jews have different takes on pickled eggplant. Two eggplants will give you three pints of pickled eggplant, which may be more than you want, so feel free to halve the recipe. On the other hand, this pickled eggplant is so tangy and mouth-watering, three pints can disappear in no time, especially if you offer some to guests. I like to put out these pickled egg- plant cubes as part of a lunch spread.

Makes 3 pints

2 medium eggplant, peeled and cubed

1 tablespoon kosher salt

2 cups apple cider vinegar 1 cup white wine vinegar

1 cup water 1 teaspoon sugar 6 cloves of garlic, sliced 3 dried chiles 12 mint leaves

Place the eggplant cubes in a colander and sprinkle with salt. Cover with a paper towel and weight down with a plate. Allow the eggplant to drain for 30 minutes.

Sterilize 3 pint jars by filling them with boiling water and allowing then to sit for 5 minutes. Pour the water out and allow the jars to air-dry naturally. Keep warm.

Meanwhile, bring the vinegars, water, and sugar to a boil in a large saucepan. Add the eggplant and simmer until softened, about 3 to 5 minutes. Using a slotted spoon, transfer the eggplant cubes to the jars. Add 2 cloves of sliced garlic, a dried chile, and 4 mint leaves to each jar.

Cover the eggplant cubes with brine, leaving 1⁄2 inch (1 cm) of head- space. Allow the jars to cool, cover them, and refrigerate. Allow the eggplant to cure for 2 to 3 days before serving. Pickled eggplant will keep in the refrigerator for several weeks.