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.
Servings: 8
Ingredients
- 2 lb. 900 g. eggplants
- 16 oz. 500 ml. water
- 1½ tbsp. salt
- 2 tbsp. pickling vinegar
- 5 small garlic cloves crushed
- ½ cup grape 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