Pickled Eggplants

This simple recipe will amaze you. All you need is eggplants, garlic, salt, and some dried herbs if you have them. The result is a slightly sour, complex, earthy, and tender pickle that complements almost anything on your plate. Achar!

  • 4-8 small eggplants (baby eggplants, fairytale eggplants, or Japanese eggplants will work)
  • 4 cloves garlic, peeled and smashed
  • 1 tsp dried basil, optional
  • 1 tsp dried chili flakes, optional
  • 2 tbsp sea salt
  • A rock or weight, boiled

Put the garlic and optional herbs+chili into a glass jarPickled mini-eggplants

Cut the steps off of the eggplants and halve them, or cut them down so that they fit nestled into the jar, and add them to the garlic in the jar.

In another jar, shake 2 tbsp sea salt with 2.5 cups of water until the salt has dissolved. Pour this brine over the eggplants + garlic until it is fully covered. Weigh this down with your rock so the eggplant does not pop out of the water.

Cover the jar with a tea towel, and secure the towel with a rubber band or lid ring.

Keep in a dark place in your kitchen, and check each day to make sure the eggplants aren’t popping out of the water and they’re weighted down with the rock.

After 3 days, begin tasting the eggplant. When it tastes good and sour to you, it’s done! Remove the rock, add a regular lid, and transfer to your fridge. Eat anytime!

 

About airgolden

I fill jars and I empty jars.
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