3 responses

  1. mary w
    March 22, 2013

    I can a spicy pickled eggplant with Indian spices. When the jar is empty I made a basic vinegarette with the leftover juice. Spicy and fun over plain greens. I bet I could use the pickled eggplant in place of chutney in your recipe to make a creamy version. Yum!

  2. Chari
    April 19, 2013

    I love your site! You are a woman after my own heart. I grew up in a village in Alaska in the 50s (yes, the one that got 18 feet of snow last year and made national news for the first time ever!). You couldn’t run to the local market to get chi-chi bottle of “anything”. Many of the green practices of today were practiced in our town out of necessity. Recently, I ran out of salad dressing for our greens. I was too tired and my husband gave me that look when I suggested he might go to the store. So I mixed up Dijon, real mayo made with olive oil and pickle juice. You can add different spices such as thyme or chili powder, depending on what else you add to the greens. Basic items in my pantry.

    • Jami
      April 20, 2013

      Thank you, Chari! And your salad dressings sounds wonderful – I always forget to use pickle juice in dressings, gotta remember that!

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