Pickled eggplants

Pickled Eggplants – A Delicious Recipe for Winter

These pickled eggplants are not just an excellent choice for adding flavor to winter meals, but also a culinary tradition cherished for generations. The pickling process not only helps preserve this versatile ingredient but also gives it a unique flavor that can transform any dish into a culinary delight. Here’s how to prepare this simple yet flavorful recipe, step by step!

Preparation time: 30 minutes
Pickling time: 1 hour
Cooking time: 15 minutes
Total time: 1 hour and 45 minutes
Number of servings: 4 jars of 800g

Necessary ingredients:

- Eggplants (approximately a full burlap sack, weighing around 1 kg)
- 700 ml vinegar (ideally white wine vinegar or apple cider vinegar)
- 1400 ml water
- 2 heaping tablespoons of salt
- 4 heaping tablespoons of sugar
- Garlic (to taste, I recommend 5-6 cloves for an intense flavor)

Necessary utensils:

- Knife
- Basin or large bowl
- Ladle
- Glass jars with lids
- Pot for boiling the liquid
- Skimmer (optional, to remove impurities)

Step 1: Preparing the eggplants

Start by washing the eggplants under cold running water, ensuring you remove any impurities. Then, cut the eggplants into slices about 1-2 cm thick. This step not only aids in pickling but also in frying, allowing the eggplant to absorb the flavors of the pickling liquid.

Step 2: Salting the eggplants

Place the eggplant slices in a basin, sprinkle salt over them, and mix well. This will help draw out the water and toxins from the eggplants, thus improving the final texture and flavor. Let the eggplants sit with salt for about an hour. You will notice that the eggplants will reduce in volume and release water.

Step 3: Frying the eggplants

After the eggplants have drained, gently squeeze them to remove excess water. Heat a pan with oil and fry the eggplant slices on both sides until golden brown. This step is crucial, as frying will add a crispy texture and delicious flavor. Make sure not to overcrowd the pan for even frying. Once done, place them in a basin to cool.

Step 4: Preparing the pickling liquid

In a pot, combine the vinegar with water, salt, and sugar, mixing well. Boil this mixture for about 10-15 minutes. It’s important that the liquid is warm, but not hot, when you add it to the jars. The salt and sugar will dissolve completely during boiling, and this mixture will add a sweet-sour note to the eggplants.

Step 5: Filling the jars

Start filling the jars with eggplants. In each 800g jar, add 2 ladles of pickling liquid, then a few finely chopped garlic cloves. Next, add 3-4 slices of eggplants, pressing them down slightly to make space. Continue alternating layers of eggplants and garlic until the jar is full. If needed, top up with the pickling liquid. Ensure the eggplants are completely covered with liquid.

Step 6: Sealing and storing

After you have filled all the jars, screw the lids tightly and place them in a cool, dark place, such as a pantry. The pickled eggplants will be ready to eat after a few weeks, but it is recommended to let them mature for 1-2 months for a more intense flavor.

Practical tips:

- If you prefer less salty eggplants, you can reduce the amount of salt.
- Add spices like peppercorns, bay leaves, or chili peppers for a more complex flavor.
- You can experiment with different types of oil for frying, such as olive oil for a more refined taste.
- Pickled eggplants pair wonderfully with meat dishes but also with fresh salads.

Nutritional values (per serving):

- Calories: approximately 120 kcal
- Fat: 8 g
- Carbohydrates: 10 g
- Protein: 2 g
- Fiber: 4 g

Frequently asked questions:

1. How long can I keep pickled eggplants?
Pickled eggplants can be kept for up to 1 year if stored under optimal conditions.

2. Can I use other vegetables?
Yes! This recipe can be adapted to include other vegetables, such as peppers or carrots.

3. How can I serve pickled eggplants?
Pickled eggplants are delicious as a side dish, but can also be used in sandwiches, salads, or as an appetizer.

Now that you have all the necessary information, all that’s left is to get started! Preparing these pickled eggplants will not only bring flavor to your meal but also cherished memories with loved ones. I hope you enjoy every bite!

 Ingredients: -I had a jute bag full of eggplants-700g vinegar-1400g water-2 tablespoons heaped with salt-4 tablespoons heaped with sugar-garlic (everyone adds as much as they want-I add more because I like the taste it gives it)