In today’s chapter we are going to see the classic pickled aubergine recipe ! I do not know when you will read this article, but at this time, we are in a worldwide quarantine plan for coronavirus.
This whole issue completely revolutionized everything, and I can understand that many of us find it difficult to stay locked inside four walls, so I bring you this recipe for pickled aubergines so that you can distract yourself a little and do not think about going out to do things. to the sidewalk. Make these easy and delicious eggplants and stay indoors and everything will happen faster, I promise!
About these pickled aubergines
This recipe is a classic and very traditional preserve. It allows you to have aubergines with a unique flavor at any time of the year! In this channel we already made some stuffed canned aubergines, very easy to make. It is a recipe that I found at a fair and it blew my mind, very very tasty! I also have my mother’s recipe, some pickled aubergines that have a particularity: they are made raw!
I have already made it very clear that I am a very fan of recipes with aubergines, and that I think it is a wonderful fruit to use in our meals. But I’ve never uploaded a classic pickled aubergine recipe. The original recipe. The only one, incomparable. This is the post, then each one can make their variant with what they like the most.
Ingredients for pickled aubergines
- 3 large aubergines
- 2 liters of apple cider vinegar
- 1 liter of olive oil
- Peppermint or spearmint
- Fresh oregano
- 3 bay leaves
- 2 cloves of garlic
Pickled aubergines step by step!
Start a day before
- Wash the eggplant and cut it into one-centimeter-thick slices. Then cut those same slices diagonally into sticks. The idea is to be able to have poles that are about a centimeter wide.
- Place a cloth (clean, please ask) at the base of a colander and put a layer of aubergines. Salt them. Put another layer of aubergines and so on until finished.
- We cover with a plate, a tupperware lid, whatever they want. Place a weight that ensures that the lid is pressing down on the aubergines.
- Leave them like this overnight. If you want to do them before you can, but at least leave them losing liquid for a couple of hours.
Pickled Eggplant Recipe
- Take the aubergines out of the strainer and dry well until they get as much moisture as possible. A good trick is to put it on a dry cloth and wring it out without fear!
- In a pot we put the vinegar and the same amount of water (yes, you will have to use a large pot). Bring this mixture to a boil and cook the aubergine strips for 3 minutes. Not a minute more! Just 3 minutes.
- Remove from heat, strain or remove with a slotted spoon and spread on a counter or source until cool.
- While waiting, are we going to have a coffee? No! Peel and chop the garlic and herbs very small. The laurel does not eh! It remains whole.
- Once the aubergine strips are cold: mix with the chopped herbs and correct flavors.
- Place this mixture, helping us with a spoon, in a sterilized airtight jar. If you click here I will explain how to do it in a microwave.
- Every time you put a layer of aubergines you have to add a layer of corn oil and crush with a stick or mortar to remove all the air.
- Complete the jar, crush again with the mortar until all the air is removed, cover with oil and repeat.
How to preserve pickled aubergines
- Put the lids of the jars in water and bring to a boil. When you start to see the first bubbles, we take them out and cover the jar (with the lid still hot).
- Place the jars in a pot of water and bring to a boil. Cook in a double boiler for at least 10 minutes. I do it for 20 minutes!
- Once the time has elapsed, turn off the fire and let it cool down in the same place.
- Once cold, take out the jars, dry and store in a clean, dry place and, if possible, dark.
- First place the jars with the lid down to facilitate sealing. In about a week they can turn it over.
Ready!! You have pickled aubergines for your bruschettas, sanguchitos: for your life in general !! What better way to get through your quarantine than by dabbling in canning as great as these pickled aubergines! Once they find the way back, with the corresponding measurements and being careful, they will see that it is a one way route!
You do? What is your favorite? If you have, take photos and send tagging me in one of my networks so I see it! And, friends: stay home!
Rich and smooth.