Pickled Eggplant Recipe - how to preserve eggplants using just five ingredients
Want to try something different with eggplant? Wondering how to pickled eggplants? Check out our pickled eggplant canning recipe for a zesty and flavorful twist on this versatile vegetable.
Prep Time40 minutesmins
Cook Time20 minutesmins
Resting Time30 minutesmins
Course: Condiment, Side Dish
Cuisine: Eastern European, Mediterranean
Keyword: canned marinated eggplant, canned pickled aubergine, canned pickled eggplant, eggplant pickles, eggplant side dish in a jar, how to make pickled eggplant, how to pickle eggplant, pickled eggplant canning recipe, pickled eggplant recipe, pickling eggplant
Servings: 8
Ingredients
2lb.900 g. eggplants
16oz.500 ml. water
1½tbsp.salt
2tbsp.pickling vinegar
5small garlic clovescrushed
½cupgrape seed oil
Instructions
Prepare the Eggplants for pickling:
Begin by washing the eggplants.
If you're using baby eggplants, or small sized eggplants, slice them in half lengthwise. For larger eggplants, cut them into 1/2-inch thick slices or cubes, according to your preference
Place them in a colander and sprinkle them with salt. Let them sit for about 30 minutes to draw out excess moisture.
About 5 minutes before you move to the next step bring a large pot of water to a rolling boil
After 30 minutes, rinse the eggplant slices thoroughly under cold water to remove the salt.
Next, drop the eggplants into a boiling water and boil for 5 minutes. Push eggplants that float to the bottom of the pot so that all of the eggplants get the same thermal treatment.
Remove eggplants into the colander and let them drain while you prepare the pickling liquid.
Prepare the pickling liquid and combine with eggplants:
In a large pot that can hold all of the eggplants, combine the measured out water, salt and minced garlic. Bring to boil. Then, add measured out vinegar
Immediately add boiled eggplants and lower the heat to simmer. Let eggplants simmer in the pickling liquid for 10 minutes.
Final Steps:
Place the eggplant slices or cubes into clean, sterilized glass jars, leaving a little space at the top.
Carefully pour pickling liquid over the eggplants in the jars, ensuring that they are completely covered. Tap the jars gently on the countertop to remove any air bubbles.
The pickled eggplants are now ready to be processed in a hot water bath or atmospheric steam canner