The Pickle
Aubergine Pickle under oil
Important: This recipe does not include exact measures. This recipe is a tool which you can use to pickle and preserve any amount of aubergine you might have at your disposal. It is an aubergine pickle under oil. The key here is to make sure that you are using the right ratio of vinegar to water, cover the whole with olive oil, and ensure that you remove any air bubbles from the jar before storing it in a cool and dark place. You can use any fresh herbs as well as garlic. If you want to add chili, we advise you use dried chili instead of fresh.
Serves:
8 people
Time to Prepare:
8 people
Time to cook or cure:
8 people
Serves:
Fermentation & Baking
Serves:
this is a rule of thumb, not an exact recipe
Time to Prepare:
20 min
Time to cook or cure:
5 min prep, keeps up to 6 months
Skills:
picklesÂ
Ingredients
IMPORTANT FIRST NOTE
Important: This recipe does not include exact measures. This recipe is a tool which you can use to pickle and preserve any amount of aubergine you might have at your disposal. The key here is to make sure that you are using the right ratio of vinegar to water, cover the whole with olive oil, and ensure that you remove any air bubbles from the jar before storing it in a cool and dark place. You can use any fresh herbs as well as garlic. If you want to add chili, we advise you use dried chili instead of fresh.Â
Ratio herbs – Aubergine
Ratio herb/garlic mix to aubergine: 1 tsp of garlic and fresh herb mix per 1 large aubergine.
Ingredients
- Aubergines/ eggplants
- Garlic
- Black pepper
- Parsley
- Basil
- Dried chili
Liquid to boil the aubergine in
- Water (50%)
- White wine vinegar (50%)
- 2% salt
Needed ToolsÂ
- To cover:
- Olive oil Tools:
- Pot to boil the aubergine in
- Peeler
- Ladle
- Cutting board
- Sharp knife
- 2 large mixing bowls Clean and sterile mason jars with lids
- Fermentation submersion gadget (optional but advised)_
- Spoon to mix
- ColanderÂ
Directions
Simply follow these steps:
STEP 1. Prepare a large bowl with water and add a dash of vinegar. This is to prevent the aubergines from getting brown when peeling them.
STEP 2. Peel your aubergines and cut them into strips of 1 cm wide and 3 cm long.
STEP 3. Peel garlic and chop it up until finely diced.
STEP 4. Choose the fresh herbs and other aromatics you would like, chop them up and coarsely grind your peppercorns, Â then set them aside.
STEP 5. Put on a pan filled with water and vinegar (50%-50%) and bring to the boil. Then add 2% salt. Per liter of liquid, that adds up to 20 g of salt.
STEP 6. Boil the aubergine strips for 3 minutes each and drain them in a strainer.
STEP 7. Let cool and expel excess liquid by squeezing it out of the aubergines.
STEP 8. In a large mixing bowl, mix all the aubergine with your finely chopped garlic, herbs, and any black pepper and/or dried chili.
STEP 9. In sterilized jars, pour a little olive oil and then fill the jars to the brim. Press out any air bubbles and top off with a little more olive oil. If possible, insert a plastic submersion device which will hold the aubergine underneath the oil, once you screw on the lid.
STEP 10. Store in a cool and dry place and enjoy in salads, on toast, or as a side when you are having a Cheese and Cold cuts plateÂ
Storage
You can store this for up to 6 months in a cool and dark place. Once you open up a jar, you should be very careful to use clean utensils to get the aubergine out and make sure to always keep the aubergine submerged in the oil. After opening, it is advised to keep the jar in the fridge.
Fermented Vegetables
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