friends will be amazed by your super-tasty pickled eggplants.
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- Vegetarian
- Level
- Medium
- Prep Time
- 1 hour
- Total Time
- 2 weeks
- Yield
- No limit
1 mason glass jar
1 tsp
1 tbsp
1 cup
Ingredients: 1 tsp
1 tbsp
1 cup
2 pounds of very small eggplants (don’t remove stalks)
6 cloves garlic, minced
6 cups boiling filter water
1 cup red wine vinegar
2 green hot peppers, minced
3 tbsp kosher salt
3 cups extra virgin olive oil
Directions:
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1. Cook the eggplants in boiling water for 20 minutes.
2. Put the eggplants in a strainer for 5 hours, so that all its juice seeps
out.
3. Place the eggplants on a dry cloth, cover them with another cloth, and
let them dry out for 10 hours.
4. Mix with hot peppers with garlic.
5. Cut a deep notch along the length of each eggplant (leave ½ inch on
either side uncut)
6. Put 1 Tsp of the hot peppers and garlic mixture in the notch of each
eggplant.
7. Pack the eggplants into the jar, add 5 cups of boiled water,
1 cup red wine vinegar and the kosher salt. Cover it all with
olive oil.
8. Close the jar well. The pickling process will take 2 weeks, and then
your pickled eggplants will be ready (don't open jar beforehand, it
will ruin the pickling process)
Best Served With: Hummus Dip
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