Ingredients with Measurements:
- 2 medium-sized eggplants, sliced into rounds
- 1 cup white vinegar
- 1 cup water
- 1/4 cup sugar
- 1 tablespoon salt
- 2 garlic cloves, minced
- 1 teaspoon red pepper flakes
- 1 teaspoon black peppercorns
Special equipment needed:
- Large pot
- Glass jars with lids
Step-by-step instructions:
1. In a large pot, bring the vinegar, water, sugar, and salt to a boil, stirring until the sugar and salt are dissolved.
2. Add the sliced eggplants to the pot and cook for 5 minutes or until they are tender.
3. Remove the eggplants from the pot and place them in a colander to drain.
4. In each glass jar, add the minced garlic, red pepper flakes, and black peppercorns.
5. Layer the eggplant slices in the jars, pressing down gently to fit as many as possible.
6. Pour the hot pickling liquid over the eggplants, making sure they are completely covered.
7. Let the jars cool to room temperature before sealing with the lids.
8. Store the pickled eggplants in the refrigerator for at least 24 hours before serving.
Time:
Preparation time: 15 minutes
Cooking time: 5 minutes
Temperature:
Boiling
Serving size:
4-6 servings
Nutritional information:
Calories: 70
Fat: 0g
Carbohydrates: 16g
Protein: 2g
Sodium: 587mg
Sugar: 14g
Substitutions for ingredients:
- Apple cider vinegar can be used instead of white vinegar.
- Honey or maple syrup can be used instead of sugar.
- Fresh herbs such as thyme or rosemary can be added for extra flavor.
Variations:
- Add sliced onions or bell peppers to the pickling liquid for a different flavor.
- Use different spices such as cumin or coriander for a Middle Eastern twist.
Tips and tricks:
- Make sure the eggplants are completely covered with the pickling liquid to prevent spoilage.
- Use a mandoline to slice the eggplants evenly.
- Serve the pickled eggplants as a side dish or on top of a salad.
Storage instructions:
Store the pickled eggplants in the refrigerator for up to 2 weeks.
Reheating instructions:
The pickled eggplants can be served cold or at room temperature.
Presentation ideas:
Serve the pickled eggplants in a glass bowl or on a platter with fresh herbs and sliced lemons.
Garnishes:
Fresh herbs such as parsley or cilantro can be used as a garnish.
Pairings:
The pickled eggplants can be served with grilled meats or fish.
Suggested side dishes:
Serve the pickled eggplants with a side of rice or quinoa.
Troubleshooting advice:
If the pickling liquid is too sour, add more sugar to balance the flavor.
Food safety advice:
Make sure to use clean glass jars and lids to prevent contamination.
Food history:
Pickled vegetables have been a popular way of preserving food for centuries.
Flavor profiles:
The pickled eggplants have a tangy and slightly sweet flavor with a hint of spice.
Serving suggestions:
Serve the pickled eggplants as a side dish or on top of a salad.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A