Russian-Style Spicy Pickled Eggplants For Canning Or Eat Now

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Let’s start by addressing a common concern that you may have encountered while searching for canned pickled eggplants recipes. There’s a prevalent notion on the internet that canning eggplant preserves may not be safe. Furthermore, some will tell you that there are no scientifically approved recipes for canning eggplants. Without a doubt, if you were to tell this to the folks in the many parts of Europe they might give you a curious look because they have been safely making and enjoying canned pickled eggplant or, as they are often called in the Old World, canned marinated aubergine preserves for generations.

While we could delve into the historical arguments and traditions surrounding the safety of eggplant canning, instead, we’ve taken a more pragmatic approach. To begin with, we’ll share with you that our processing guidance for this eggplant preserve recipe is based on the trusted Bernardin eggplant recipe. Additionally, we’ve also considered recommendations from the National Center for Home Food Preservation, which advises proper acidification of low-acid foods with vinegar when canning.

Vegetables used in this pickled eggplants recipe

This recipe allows for some flexibility when it comes to its ingredients. However, for the best results, we recommend using young and relatively small eggplants. As for the bell peppers, you have the choice of any color. Generally, red and orange bell peppers create a more visually appealing relish compared to green bell peppers. In terms of spiciness, our recipe suggests one hot pepper, but feel free to adjust it according to your taste, with a maximum of four per batch of this size.

Spicy Marinated Eggplant Preserve

Eggplant preserves, like this canned marinated eggplant, have long been a culinary staple in Eastern European and Mediterranean cuisines. For our eggplant recipe, also known as aubergine preserve in Europe, we picked globe eggplants and pickled them together with a spicy relish made with bell pepper and garlic. Enjoy it on its own as a vegan main, or pair it with grilled or pan-fried meats for an easy weekday or weekend meal.

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Resting time 45 minutes minutes

Equipment

• large pot with a heavy bottom
• wooden spoon or silicone spatula
• potholders, oven mitts, trivets for hot dishes

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Ingredients

• 5.5 lb. eggplants 2.5 kg
• 2 lb. bell peppers 1 kg
• 2 hot pepper
• 2 garlic heads
• 1 cup vegetable oil
• ¾ cup vinegar
• 2 tbsp. sugar
• 2 tsp. salt
• 1 cup (approximate) pickling salt for soaking eggplant to remove its bitterness

Instructions

Preparing the Vegetables for pickling:

• Start by thoroughly washing the vegetables under cold running water, using a scrubbing brush or your fingers to remove any visible dirt.
• Check the vegetables for any blemished or spoiled portions and discard them.
• For the eggplants, cube the eggplants into medium size pieces. Put them in a salad spinner or colander and generously salt them with the pickling salt. If using colander, place a large pot under the colander to catch any eggplant juices. Set them aside for 30 minutes.
• After 30 minutes quickly wash cubed eggplants under the cold running water and set them aside to drain and dry. The eggplant will brown. That is normal and not a concern for this recipe.

Cooking eggplant preserve:

• While the eggplant dries, chop two types of peppers and garlic in a food processor. Add sugar and salt to the mixture.

  Gently bring mixture to a boil. Lower heat and simmer pepper relish for 10 minutes. Set aside while you prepare eggplant
• Pour ¼ of the measured out vegetable oil into a large fry pan. Fry eggplant on all sides till slightly browned. If you pan is not large enough you may have to do this step in batches.
• Once all the eggplant is cooked, scoop it into a pot with bell pepper relish, add remaining oil and gently mix. Bring everything to a low boil. Once the eggplant starts to boil cover it with a lid and let it simmer for 15 minutes.
• Add vinegar, cover it with a lid and cook for another 5 minutes. Your preserve is ready to be canned.
• Make sure to use hot properly sterilized jars. Pack it with piping hot eggplant preserve, seal lids and preserve following processing instructions of your preferred canning method

Yield

The specified in this recipe quantity of ingredients should yield enough pickled eggplant preserve to fill two 32 oz. (1 L.) Mason jars.

Preserve Type Side Dish

Cuisine European

Diet Vegan | Vegetarian

Keyword canned marinated eggplant | canned pickled aubergine | canned pickled eggplant | eggplant preserve | marinated eggplant recipe | pickled eggplant in vinegar | pickled eggplant recipe | pickled eggplant with garlic

Frequently asked questions

How long does canned pickled eggplant last?

In our experience, if jars are properly sealed, and the canning process is properly followed, canned pickled eggplant can last from 1 to 1.5 years or even longer, depending on the storage conditions. However, for the best quality and flavour, we recommend consuming your canned pickled eggplants within a year of canning.

Do I need to refrigerate pickled eggplant?

If you’ve prepared pickled eggplant and intend to consume it within a few weeks, you do not need to can it. Instead, you can store it in the refrigerator. Refrigeration helps maintain the quality and freshness of the pickled eggplant during this short-term storage.

However, if you’ve properly canned the pickled eggplant by following safe canning procedures, and if you have sealed the jars correctly, you can store your eggplant preserves in a dry pantry or cupboard, similar to other canned goods.

The choice between refrigeration and canning depends on how long you plan to store the pickled eggplant and your preferred preservation method. Additionally, if you are only comfortable with canning recipes approved by the National Center for Home Food Preservation and the like, we advise you to refrigerate this preserve without canning.

Lastly, to avoid spoilage, you should refrigerate any opened and not immediately consumed canned preserve.

What does this canned pickled eggplant taste like?

While the exact taste can vary from one pickled eggplant recipe to another, one thing is certain – the properly canned eggplant will have a noticeable tanginess due to the vinegar used while pickling the eggplant. In addition to being tangy, this pickled eggplant will also taste both sweet and savoury because of the ingredients used. Depending on the quantity of hot pepper you want to add to your pickled eggplant recipe, it can also have a bit or a lot of bite. Regarding the texture, any properly pickled eggplant will be quite mushy, which, in the case of eggplant, is not a bad thing.

What do you eat pickled eggplant with?

Pickled eggplant is a versatile condiment that can be used in a variety of ways. Here are some ideas for what to do with pickled eggplant:

• Antipasto Platter: Arrange pickled eggplant on an antipasto platter alongside olives, cured meats, cheeses, and other pickled vegetables. It adds a tangy and savory element to the spread.
• Sandwiches: Add pickled eggplant to sandwiches or wraps for an extra layer of flavor and texture. It pairs well with cold cuts, cheese, and fresh greens.
• Pizza Topping: Use this pickled eggplant as a pizza topping. Its tangy and savory profile complements the cheese and tomato sauce.
• Pasta Dishes: Additionally, consider incorporating this pickled eggplant into pasta dishes. It pairs nicely with tomato-based sauces and complements the pasta’s texture.
• Appetizers: Create appetizers by stuffing pickled eggplant with ingredients like cream cheese, goat cheese, or hummus. You can also roll it around cheese or cured meats for bite-sized snacks.
• Meat and Fish: Serve pickled eggplant as a side dish with grilled or roasted meats and fish. It adds a tangy contrast to the richness of the main dish.
• Breads and Crostini: Spread pickled eggplant on slices of crusty bread or crostini for a simple yet delicious appetizer.
• Savory Dips: Blend this pickled eggplant with yogurt, sour cream, or cream cheese to create a flavorful dip for chips, crackers, or vegetable sticks.
• Wraps and Burritos: Add pickled eggplant to wraps and burritos for an unexpected twist on classic flavors.
• Omelets and Frittatas: Incorporate pickled eggplant into omelets and frittatas for an extra layer of flavor and texture.

Experiment with pickled eggplant in your favorite recipes or try it as a condiment with dishes that could benefit from a tangy and savory kick. Its versatility makes it a great addition to a wide range of culinary creations.