Pickled Eggplant (Aubergine) Recipe
🕒 Cook Time: 30 minutes
🕒 Prep Time: 15 minutes
🕒 Total Time: 45 minutes
Description:
Indulge in the tangy and savory flavors of pickled eggplant with this delightful recipe from lovewithrecipes.com. Perfect for canning, this recipe is a flavorful addition to your pantry, offering a burst of Mediterranean-inspired taste to your meals.
Recipe Category:
Vegetable
Keywords:
“< 60 Mins", "Canning"
Nutritional Information (per serving):
- Calories: 284.9
- Fat Content: 1.1g
- Saturated Fat Content: 0.2g
- Cholesterol Content: 0mg
- Sodium Content: 29.1mg
- Carbohydrate Content: 64g
- Fiber Content: 19.5g
- Sugar Content: 42.6g
- Protein Content: 6.2g
Recipe Yield:
5 pints
Ingredients:
| Ingredients | Quantity |
|---|---|
| Eggplants | 6 |
| Onions | 2 |
| Whole allspice | 1/2 |
| Cinnamon stick | 1/2 |
| Red wine vinegar | 1 |
| Honey | 3 1/2 |
| Water | 1/2 |
Instructions:
-
Boil Eggplants and Onions:
- Begin by boiling the eggplants and onions in water for approximately 5 minutes until they are slightly tender.
- Drain the vegetables, then plunge them into ice water to halt the cooking process.
- Once cooled, drain them again and set aside.
-
Prepare Pickling Solution:
- Meanwhile, prepare the pickling solution. Place the whole allspice and cinnamon stick into a spice bag or cheesecloth sachet.
- In a saucepan, combine the red wine vinegar, honey, and water. Add the spice bag to the mixture.
-
Cook Pickling Solution:
- Bring the vinegar mixture to a boil, then reduce the heat and simmer until the syrup thickens to your desired consistency.
-
Combine Ingredients:
- Once the syrup has thickened, add the boiled eggplants and onions to the saucepan.
- Heat the vegetables through, ensuring they are well coated with the pickling syrup.
-
Jar and Seal:
- Remove the spice bag from the mixture.
- Carefully pour the pickled eggplant and onion mixture into clean, hot jars, leaving a bit of headspace.
-
Process Jars:
- Seal the jars tightly with lids.
- Process the jars in a boiling water bath for 15 minutes if you are at altitudes up to 1000 feet. Adjust processing time for higher altitudes as needed.
-
Cool and Store:
- Once processed, remove the jars from the water bath and allow them to cool at room temperature.
- Store the pickled eggplant jars in a cool, dark place for future enjoyment.
Serving Suggestions:
- Serve pickled eggplant as a flavorful addition to antipasto platters, salads, sandwiches, or as a side dish alongside grilled meats or fish.
- Get creative and incorporate pickled eggplant into pasta dishes or serve it alongside cheese and crusty bread for a delightful appetizer.
Enjoy Your Homemade Pickled Eggplant!
Indulge in the tangy, sweet, and savory flavors of homemade pickled eggplant (aubergine) with this easy-to-follow recipe. Whether you’re canning for future use or enjoying it fresh, this pickled delight is sure to impress your taste buds and elevate your culinary creations.
