Pickled Eggplant Recipe with just five ingredients
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To clarify, this isn’t an Italian pickled eggplant recipe, although it does contain oil. We’re not exactly sure where it originated, but it’s been a family favorite for over 30 years. Whenever we had lots of eggplants from the garden, we’d make this recipe to preserve them for the winter months. If you enjoy marinated mushrooms, you’ll likely enjoy these pickled eggplants too, as they taste similar.
Eggplants to use in this pickled eggplant recipe
When it comes to selecting eggplants for pickling, it’s best to choose firm and relatively small eggplants, as they tend to have fewer seeds and a firmer texture. One good choice is Fairy Tale eggplants because they’re small and slim. Additionally, they have thin skin and a gentle, sweet taste, which works great for pickling, whether you keep them whole or slice them up.
If you can’t get your hands on Fairy Tale eggplants, don’t worry. You can easily swap them out for other eggplant types. Importantly, the color of the eggplant you choose doesn’t matter for this recipe. So, whether you pick purple and white striped ones or the ones that are entirely white, they’ll work just fine.
Yield
The specified in this recipe number of ingredients should yield approximately two 16 oz. (500 ml.) of pickled eggplants.
Equipment to use:
- Wide heavy-bottomed pot (rondeau or braiser)
- Dutch oven or casserole pot with lid
- Large metal or glass mixing bowl (do not use plastic)
- Glass or porcelain utility dish
- Wooden or metal spoon
- Stainless steel spoon for stirring
- Stainless steel slotted spoon
- Stainless steel ladle
- Stainless steel fine mesh colander or strainer or cheesecloth, optional
- Stainless steel funnel, optional
- Potholders, oven mitts, trivets for hot dishes
Pickled Eggplant Recipe – how to preserve eggplants using just five ingredients
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
Processing time guidelines for hot water bath or atmospheric steam canners (16 oz jars only):
If using steam canner or boiling-water caner this is a guidance for processing times at altitudes of:
- 0 – 1,000 ft: 20 minutes
- 1,001 – 3,000 ft: 25 minutes
- 3,001 – 6,000 ft: 30 minutes
- Above 6,000 ft: 35 minutes
Frequently asked questions
How soon can you eat pickled eggplants.
When it comes to pickles, usually we advise to wait at least a week before cracking open your freshly made pickled vegetables. For the best taste, give them a full month. This recipe is no exception.
How do these pickled eggplants taste like?
A fascinating fact about these pickled eggplants is how similar they taste to pickled mushrooms. This pickled eggplants canning recipe will help you make an eggplant preserve that has a tangy, garlicky, and slightly acidic flavor, just like the earthy and savory taste of pickled mushrooms. Additionally, it’s important to know that because of the pickling process, the eggplants become soft, almost mushy. While this doesn’t bother us at all, some might worry that there’s something wrong with their pickled eggplants
Can Pickled Eggplant Prepared this way go bad?
Yes, pickled eggplants can go bad. While the pickling process helps preserve eggplants, factors such as improper sealing, contamination, or extended storage can lead to spoilage. Signs of spoilage include a change in color, off-putting odor, or the presence of mold. If you notice any of these signs, it’s best to discard the pickled eggplants to avoid the risk of consuming spoiled food.
How Long Does Pickled Eggplant Last?
When properly canned and sealed, pickled eggplant can last from 1 to 1.5 years or even longer. However, for peak quality and flavor, we recommend to consume your canned pickled eggplants within a year of canning.
Does Pickled Eggplant Need Refrigeration?
If you plan to eat your pickled eggplant within a few weeks, refrigeration is all you need for short-term storage.
However, if you’ve followed safe canning procedures and sealed the jars correctly, your pickled eggplant preserves can be stored in a dry pantry or cupboard, similar to other canned goods.
Lastly, any opened canned preserve, including pickled eggplant, should be promptly refrigerated to prevent spoilage and ensure its longevity.
How can I use these pickled eggplants?
- Antipasto Platter: Arrange pickled eggplant slices alongside other pickled vegetables, olives, cheeses, and cured meats for a colorful and flavorful appetizer spread.
- Sandwiches and Wraps: Add pickled eggplant slices to sandwiches, wraps, or paninis for an extra burst of tangy flavor. They pair particularly well with grilled vegetables, cheese, such as Feta, and deli meats.
- Salads: Toss pickled eggplant cubes into salads for a zesty twist. They can add a unique flavor and texture to green salads, pasta salads, or grain bowls.
- Pizza Topping: Use pickled eggplant slices as a topping for homemade or store-bought pizzas. They add a tangy kick that complements the other ingredients.
- Mezze Platter: Include pickled eggplant as part of a mezze platter, along with hummus, tabbouleh, stuffed grape leaves, and other Middle Eastern-inspired dishes.
- Condiment: Chop pickled eggplant into smaller pieces and use it as a condiment or relish to accompany grilled meats, or roasted vegetables.
- Appetizer Skewers: Thread pickled eggplant slices onto skewers with cherry tomatoes, mozzarella balls, and fresh basil leaves for colorful and flavorful appetizer skewers.
- Toppings for Bruschetta or Crostini: Spread toasted bread with goat cheese or ricotta and top with pickled eggplant slices for an elegant appetizer or snack.
These are just a few ideas to get you started, but feel free to get creative and find your favorite ways to enjoy pickled eggplant preserve!
