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Pickle Aubergines – That’s How it Works

To make aubergines last longer, you can pickle the vegetables. Find out how in this home tip.

Pickling aubergines – step by step

First, wash the vegetables under running water and then cut them into eighths.

  1. Wash the eggplant under running water and cut it into eighths.
  2. Then put the aubergines in a colander and sprinkle some salt over them. Place the strainer in the sink and cover it with a frying pan. Let the salt soak in for about an hour.
  3. Then use your hand to squeeze the aubergines over the drain. Then put them in a saucepan with 0.5l of water and 1 cup of vinegar. Wait for the mixture to boil and then turn off the heat. Now, wait about 10 to 20 minutes. Meanwhile, you can chop up the herbs, peppers, and garlic and put them in a bowl.
  4. Drain the aubergines and add them to the bowl as well. Add 1 cup olive oil and 1/2 cup vinegar to the mixture. Make sure everything is lightly covered.
  5. Pour the mixture into a mason jar and seal tightly. Then you can store it in a cool and dark place for at least a month.

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Written by John Myers

Professional Chef with 25 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.

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