Best 2 Canning Italian Pickled Eggplant Recipes
**Discover the Delights of Italian Pickled Eggplant: A Culinary Journey of Flavors and Traditions**
Embark on a culinary adventure with Italian pickled eggplant, a delectable dish that captures the essence of Italy's rich culinary heritage. This versatile appetizer or side dish tantalizes taste buds with its symphony of flavors, textures, and aromas. Dive into a world of tangy, savory, and slightly sweet sensations, perfectly balanced by the eggplant's tender yet firm texture. Explore two variations of this classic recipe: the traditional method, which employs a brine solution for a more intense flavor, and a quick-pickling technique that offers a delightful crunch and a burst of freshness. Whether you prefer the traditional or the speedy approach, both methods guarantee an explosion of flavors that will leave you craving more. Get ready to elevate your culinary repertoire with this Italian pickled eggplant extravaganza.
ITALIAN PICKLED EGGPLANT
Italian Pickled Eggplant, don't let the process intimidate you! Prepare authentic homemade pickled eggplant that doesnt' compare to store bought and serve as antipasto, in sandwiches or even on pizza. Deliciously flavored with garlic, dry red chilis, oregano and fennel seeds just like my mom makes!
Provided by Nadia Fazio
Categories antipasto
Number Of Ingredients 8
Steps:
- Please note that due to the large amount of eggplant, I divided the cut eggplant strips into 2 bowls and each step outlined below is repeated with each bowl.
Nutrition Facts : Calories 2360 kcal, Carbohydrate 102 g, Protein 17 g, Fat 221 g, SaturatedFat 178 g, Sodium 75490 mg, Fiber 52 g, Sugar 59 g, ServingSize 1 serving
ITALIAN PICKLED EGGPLANT
Steps:
- Peel and thinly slice the eggplant, I cut it crosswise in three, then thinly sliced them (see photos), do them one at a time, after you have done one, place the cut eggplant in a bowl and toss with 1 teaspoon of salt, continue with each eggplant. Cover the bowl and let sit for 8 hours at room temperature.
- After the 8 hours, drain the liquid (but do not rinse the eggplant) and squeeze out as much excess moisture as possible.
- In a big pot bring to a boil the water and white wine vinegar, add the eggplant and boil for about 7-10 minutes or until tender. Taste one to make sure it is tender.
- Drain the eggplant and again wring out excess moisture. Place the eggplant in a large bowl and toss with the spices. Spoon into the sterilized jars , leaving at least 3/4 inch of space, then top with oil. Make sure that the eggplant is completely covered with oil, press down on the eggplant to remove any air bubbles and add more oil if necessary before closing the jar. Let sit at least 24 hours before serving. Enjoy!
Nutrition Facts : Calories 443 kcal, Carbohydrate 84 g, Protein 14 g, Fat 3 g, SaturatedFat 1 g, Sodium 7120 mg, Fiber 42 g, Sugar 49 g, ServingSize 1 serving
Tips:
- Use fresh, firm eggplants for best results.
- Cut the eggplants into uniform pieces so they cook evenly.
- Soak the eggplant slices in salt water to remove bitterness.
- Use a variety of spices and herbs to flavor the pickling liquid.
- Pack the eggplant slices tightly into jars to prevent spoilage.
- Process the jars in a boiling water bath for the recommended time to ensure safety.
- Store the pickled eggplant in a cool, dark place for up to a year.
Conclusion:
Canning Italian pickled eggplant is a great way to preserve this delicious vegetable and enjoy it all year long. With a little planning and effort, you can easily make your own pickled eggplant at home. This recipe is a great place to start, but feel free to experiment with different spices and herbs to create your own unique flavor profile. Once you've mastered the basics, you can also try pickling other vegetables, such as cucumbers, peppers, and carrots.
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