in Italy

Pickled eggplants

Spread the love

Ingredients for 1 servings:

  • 2 kg eggplant(s), same size
  • 2 liters of water
  • 1 liter vinegar (white wine vinegar)
  • olive oil
  • Peperoncini, red
  • Garlic
  • Pepper, whole

Instructions

Working time approx. 45 minutes; Rest period approx. 1 day; Total time approx. 1 day 45 minutes

Slice the eggplants lengthwise, sprinkle with salt, and let stand overnight. Bring a large pot of water and vinegar to a boil. Add the eggplants. As soon as the vinegar and water boil again, remove them with a slotted spoon and place them on clean kitchen towels to drain. Cover them with towels and let them dry for a day. Then place them in clean jars along with the peeled garlic, chili peppers, and peppercorns. Gently press each layer and pour olive oil over them. You can also add other (dried!) herbs. Seal, store in a cool, dark place, and taste after about a week.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Quick, delicious lemon cream

Beef broth