Today Recipes | Easy Baby Pickled Eggplant in Brine Recipe – Pickled eggplant (Melanzane Sott’Olio) may be commonplace in our Italian American pantry for 40+ years. Along with giardiniera (a mixture of pickled vegetables including carrots, cauliflower, celery, etc.) sun dried tomatoes in extra virgin olive oil, and pickled mushrooms, our purposes keeps large quantities of pickled eggplant in our cool, basement, pantry.
It is vital while you cure vegetables in olive oil you clear the jar itself together with many of the ingredients and utensils used inside the preparation. My family members have been curing and pickling vegetables (as well as canning tomatoes) for in excess of 50 years so we haven’t had any health issues. Although our family members have been carrying this out for countless years without incident, there are no longer good studies establishing this practice as safe. Many food safety authorities advise against preserving tomatoes and garlic in oil due the danger of bacterial contamination and proliferation of spores, especially clostridium botulinum, which may be fatal. Enjoy!
Easy Baby Pickled Eggplant in Brine Recipe
SERVING: 1 – 2 Jars
Preparation time Cook time
5 Minutes 10 Minutes
- 6 eggplants
- Dash of coarse Kosher salt
- 1 2/4 cup white or cider vinegar
- 3-4 cloves garlic (peeled and thinly sliced)
- Leaves from 1 bunch of fresh parsley (washed, dried, and finely minced)
- Optional: fresh or dried mint leaves (finely minced)
- Optional: 1-2 teaspoons dried oregano
- 1/2-1 teaspoon dried red pepper flakes (for a spicier pickle, use instead a few small fresh red chile peppers, sliced lengthwise)
- Optional: 1/4 green bell pepper (minced)
- 1-2 cups extra-virgin olive oil
- Slice the eggplants thinly, and then cut the slices into thin strips.
- Layer the strips in a colander and mix with some Kosher Salt. Place the colander in the sink, put a dish on top of it, and put something heavy on top of the dish to weigh it down. This helps remove excess water from the eggplant.
- After 1 hour, squeeze the eggplant to drain out any remaining excess water.
- Transfer the eggplant to a large pot. Cover with a ratio of 2 cups of water to 1 cup of vinegar. Bring to a boil. As soon as it boils, remove from heat and allow the eggplant to cool in the water.
- Place the sliced garlic, herbs, red pepper flakes (or fresh red chile pepper, if suing), and bell pepper, if using, in a large bowl. Also add the oregano, if using. Squeeze as much water out of the eggplant as you can, and add it to the bowl. Pour in 1-2 cups of extra-virgin olive oil (at least a cup) and 1/4 cup of vinegar. Stir well.
- Transfer everything to 1-2 glass jars (I use Mason jars), pressing down to remove any air. Leave about 1 inch (3 centimeters) of space at the top, and pour in some olive oil so that all the eggplant is submerged.
The pickled eggplants can be stored for up to 1 month in the refrigerator. Do not store them at room temperature.
And that’s all for today’s recipe about Easy Baby Pickled Eggplant in Brine Recipe, please leave some comment and let us know if you already make it at home.
Incoming another recipes :
- pickled baby eggplants in brine