Pickles

Aubergine Pickles

Yield: Makes about 6 x 500 ml jars

Prep Time: 60 minutes

Processing Time: 10 Minutes

Difficulty: Intermediate

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PRINTER FRIENDLY RECIPE
Chinese eggplant works best in this recipe, however the larger, more common eggplant may also be used. Eggplant is boiled before pickling to remove the air and bitter flavour from its pulp. Take extra care in handling eggplant as it bruises and falls apart easily after boiling

Ingredients:

5 lb (kg) eggplant (aubergine), about 4 large

Cold water

1- 1/2 cups (375 ml) white vinegar

1/2 cup (125 ml) balsamic vinegar

3 tbsp (45 ml) granulated sugar

1 tbsp (15 ml) oregano leaves

2 tsp (10 ml) pickling salt

6 cloves garlic

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DIRECTIONS:

• Place 6 clean 500 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use.

• Fill a large stock pot half full with cold water. Cover and bring to a boil.

• Working quickly to prevent browning, peel and remove ends from eggplants. Cut into sticks approximately 3/4 inch (2 cm) wide and 3 inches (8 cm) long. When water is boiling rapidly, drop in prepared eggplant and return to a boil. Boil gently 10 minutes, pressing the eggplant under the water every 2 minutes to remove air.

• Measure 4 1/2 cups (1125 ml) water, vinegars, sugar, oregano and salt into a large deep stainless steel saucepan. Cover and bring to a boil.

• After 10 minutes boiling, carefully drain eggplant. Cover with cold water and let drain 1 minute without pressing out excess liquid. Add drained eggplant to vinegar mixture and return to boil. Remove from heat.

• Place 1 clove garlic in a hot jar. Pack eggplant into a hot jar to within 3/4 inch (2 cm) of top rim. Add hot brine to cover eggplant to within 1/2 inch (1 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more eggplant, garlic and hot brine. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining eggplant, garlic and hot brine.

• When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 15 minutes.*

• When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.

• After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.

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