Pickled Eggplant!

Pickled Eggplant

Pickled Eggplant


Pickled Eggplant!
Print Recipe
OK, I have a real treat for everyone. This is one of my favorite things to eat. It is soooooo good! I remember the first time my mother made this. I was a typical kid, didn't like the looks of it so I didn't even want to taste it. I'm sure they lied to me about what it was to get me to try it, and I've been hooked ever since. You can eat it right out of the jar, or you can do what I do, toast 2 pieces of bread and make a sandwich with it. Heaven!
Servings Prep Time
12 pints 1 1/2 days
Cook Time Passive Time
30 minutes 1 1/4 days
Servings Prep Time
12 pints 1 1/2 days
Cook Time Passive Time
30 minutes 1 1/4 days
Pickled Eggplant!
Print Recipe
OK, I have a real treat for everyone. This is one of my favorite things to eat. It is soooooo good! I remember the first time my mother made this. I was a typical kid, didn't like the looks of it so I didn't even want to taste it. I'm sure they lied to me about what it was to get me to try it, and I've been hooked ever since. You can eat it right out of the jar, or you can do what I do, toast 2 pieces of bread and make a sandwich with it. Heaven!
Servings Prep Time
12 pints 1 1/2 days
Cook Time Passive Time
30 minutes 1 1/4 days
Servings Prep Time
12 pints 1 1/2 days
Cook Time Passive Time
30 minutes 1 1/4 days
Ingredients
Servings: pints
Instructions
  1. Day 1: You will need 2 or more plastic tubs, depending on the size. Trim the top and bottom of the eggplant. Peel. Slice the eggplant lengthwise, about 1/4 to 3/8 of an inch thick. Slice these again to the same thickness. You will end up with long eggplant french fries. These are probably too long so slice them all in half.
  2. Put a layer of the eggplant strips in the bottom of one of the plastic tubs. Salt it very liberally (the salt draws out the bitterness from the eggplant). Keep layering and salting until the tub is about halfway full.
  3. Once all of the eggplant are in the tubs and salted, stack another tub on top and add some sort of weight. This will help to extract the bitter liquid. Let this sit for 24 hours.
  4. Day 2: Sterilize 12 mason jars, rings and lids by immersing in boiling water for 10 minutes. Prepare a mixture of 50% water, 50% white vinegar in a large pot and bring to a boil.
  5. Pour off the liquid from the eggplant, and rinse them very well under cold water, to remove all of the salt. Squeeze them firmly to remove excess liquid.
  6. Grab a handful of the eggplant and place in the boiling vinegar solution. Leave them in there until 30 seconds after the water returns to a boil. Using a slotted spoon, remove the eggplant, and place in a colander to drain. Continue until all of the eggplant is pickled.
  7. Put the pickled eggplant in a large bowl, and drizzle in a bit of olive oil (just to get the spices to stick to it). Add the garlic, celery, peppers, oregano and basil, and stir until well mixed.
  8. Using tongs or a canning funnel, fill the jars with the eggplant mixture. Press down as you are filling, and stop when you are 1/2 inch from the top of the jar. Continue until all of the jars are filled.
  9. Add olive oil to the jars until the eggplant is just covered. Take a butter knife and work it down the side of the inside of the jar to displace any air pockets. Fill the jars with more olive oil as necessary.
  10. With a clean towel, wipe the rims of the jars to make sure they are clean and oil free. Place the lids on the jars, and then screw on the rings (not too tightly).
  11. Fill a large pot with enough water so that when you put the jars in them it will cover the tops of the jars. Bring to a boil. Carefully place the jars in the boiling water and boil for 15 minutes. Remove the jars, and place them where they can cool undisturbed. Continue until all of the jars are processed. When they are cooling, you will hear each jar "click", indicating that the jar is sealed.
Recipe Notes

I am not sure exactly how long these will keep, but I've eaten it a year later, and it was still good.  It usually doesn't last nearly that long!  This seems like a lot of work, but it really isn't.  Anyone who has done canning before won't have a problem.  If you have never canned something, you should try it!  There are just a few very inexpensive tools that you need, and you will LOVE what you make.

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