MAKING THE BEST PICKLED ITALIAN EGGPLANT (VIDEO)
BART AND DIANE’S Pickled Eggplant
1 CASE OF ITALIAN eggplaT, but any variety will work – remember, smaller is better!)
Coarse Kosher Salt
3/4 cup (give or take) white vinegar
about 1 and 1/2 cups water (2:1 ratio with vinegar)
4 medium garlic cloves, peeled, washed, and dried well
1 TBL fresh basil, minced
1 tsp fresh oregano, minced
1 tsp dried red pepper flakes (or 1 small whole dried cayenne pepper, crushed)
High quality extra virgin olive oil
Sterilized jar, of a size to barely fit your eggplant strips (8 oz, maybe?)
Trim ends from eggplant, and peel. Slice horizontally, turn, slice horizontally again, and then vertically into 2 in strips. I know this may be confusing, sorry – what you want are strips the size of short shoestring french fries.
Place your strips in a non-metal colander, sprinkle with coarse Kosher salt, and toss well. Place colander over bowl, or in sink, covered with a double layer of paper towels, for 30 min. This allows the eggplant to ‘sweat’, removing excess moisture and bitterness (bitterness is not usually a problem with small eggplants).
Rinse eggplant strips well with cold water, drain, and pat dry well with paper towels.
Combine vinegar and water in a non reactive saucepan, and bring to a rolling boil. Add eggplant, and boil for 2-3 minutes.
Pour eggplant into colander, and drain well. After draining, squeeze strips between paper towels to dry. (Don’t worry, that lovely vinegar ‘tang’ will remain)
Mix your minced fresh herbs together well.
Pour a thin layer of oil into the bottom of your sterilized jar. Add some eggplant strips, a clove of garlic, some of your herb mix, and repeat, starting with more oil. Continue until your jar is completely full, being sure the eggplant is totally covered with oil, and no ‘headroom’ is left. I use the handle end of a wooden spoon to ‘poke’, and make sure all air is removed. Seal your jar tightly, and allow to cool ONLY TO ROOM TEMP! then place in fridge.
Allow to marinate for a week, (this is the absolutely hardest part of this recipe – I want my pickled eggplant NOW!) and then enjoy!
*Your oil may solidify as a result of refrigeration, but don’t worry, it’s fine. Just remove pickled eggplant from fridge about 15 min before serving, and the oil will liquefy again.
Enjoy!
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Do those jars have to be boiled with the egg plants in them to keep them from going bad with Bacteria at all, Ho long will they keep in thr jars do they have yo be refriged at all
Get the fucking phone!!
it is n't clear if the contents of jars are hot when the lid is placed on the jar. Does it seal? or do you keep them in the refrigerator for a few weeks? looks like a lot of egg plant to just keep a few weeks.
Not a bad showing for a bunch a medegones
Why peel the eggplants? I've never heard of such a thing and everyone I know who pickles vegetables, never peels….
Would like to have seen you add the sauce to the jars.
my dad and I love this kind of pickled eggplant. we buy it in Canada by a company called Aurora. they have got and mild version however is often difficult to find in stores. also home made is always better. I looked up hundreds of recipes and this seems to be the closest to that one. thank you so much for making this lovely video and posting the recipe. I just made one jar full. very spicy! now I wait an agonizing week!
Can you process this recipe in the canner bath to keep out of the refrigerator? Do they have to stay in the fridge?
Are they processed in a water bath or canner? Kept in frig?
Awesome video and recipe,!
Great recipe, when it is gonna be ready to eat?
thanks for sharing your video i have learn on how to make the best italian pickled eggplant yummmm enjoyed watching the video thanks
yum yum i love it am gonna do it at home too
EGGPANTS
JUST ADD CRUSHED RED PEPPER
Thanks so much. How did you make the hot one. Just adding more hot pepper
Love the video
Love thec