You can make pickled eggplant from the standard oval variety or from the long, cylinder Japanese variety of eggplant. Add the eggplant to the pot and return to a boil. Drain. 2. Last year I pickled a larger variety of eggplant by making a 1/2″ dice of it and some bell peppers and then pickling it with red wine vinegar, balsamic vinegar, salt, … 1. Place the pickled eggplant in a bowl and add some olive oil, garlic and oregano. Boil 5 minutes in clear water. Be the first to review this recipe. Pack the Jars. You will fill them with oil later in the process. They are ideal for an appetizer, a side dish, a sudden aperitif with friends, or to season your tasty bruschetta, and they will also be the perfect condiment for your rice salad, in short an incredibly tasty preserve to keep in the pantry. Pickled eggplant can be made so the eggplant retains its crispness, with very little degradation to the fruit. Marisa McClellan is the creator and canning expert behind the blog, Food in Jars . In 1974, Ball carried eggplant canning advice for the last time, with the following advice: Wash, pare, slice or cube eggplant. Menus & Tags. After 2 minutes remove the eggplant from the vinegar (reserve the brine) and place in a bowl. Eggplant should just be covered. Toss with olive oil, garlic, crushed bay leaves, and salt and pepper to taste. Reviews. Leave a Review. The eggplants preserved in oil are a classic eggplant preserve to make at home, very easy to prepare. The Italians are masters in canning! Process 40 minutes at 10 pounds pressure. Fill hot sterilized pint jars with eggplant mixture. Pickled Eggplant are a delicious and traditional Italian accompaniment to crostini or just eaten as a tangy snack. 3. She specializes in small batch preserving of local and seasonal produce. You can rate this recipe by … Pickled Eggplant Recipe and Preserving by the Pint by Marisa McClellan. Related Video. PIckled Eggplant I remember back in the day packing a picnic that would include Giardiniera, some salt cured meats such as Sopprasatte, Capicollo, Salami along with some imported Mortadella, olive oil, olives, sun dried tomatoes and a lot of hard crusty bread. Tags: Italian Vegetable. www.scordo.com/recipe/pickled-eggplant-melanzane-sottolio.html Melanzane Sott'Olio ~ Eggplants in Oil: To have some canned stock at home makes sense, especially in summer, when all the vegetables are ripe and you are not able to eat them all at once. They have to make the best out of their summer harvest, when ev… Pickled eggplant is great in pasta salads. Don’t worry if there’s not enough oil as the jars. Strain eggplant and squeeze out all of the vinegar carefully. Mix well. Eggplant will turn to mush if canned according to traditional canning methods. Add basil, garlic, and pepper to the eggplant and stir to combine. Mix the Pickled Eggplant/Aubergines for the Jars. Place in jar, add olive oil to cover, and place a … Put the pickled eggplant mixture into clean, dry jars, packing tightly. Pack into hot BALL Jars. Soak sliced eggplant in cider vinegar for 3-4 hours. 4. Canned eggplant is usually dark in color.” [5] Ball Blue Book, 1949, page 20. Cook for 2 minutes. Pour vinegar over the jar ingredients leaving ~1/2 inch headspace. Cover with boiling water.
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