Monday, August 3, 2020

Pickled Fairy Tale Eggplant

One of my favourite preserving experts is Marissa MacLellan, the author of at least three preserving books and an informative and entertaining (to an avid canner :-) ) blogger - Food in Jars.

In 2020, I had the foresight to plant a few Fairy Tale eggplants and was delighted to find this quick, easy and tasty pickle.

This recipe makes 3 500 ml jars.


Small eggplants, approximately one dozen, each fingerling sliced into four to six wedges
2 tbsp     kosher salt
               juice of one lemon
3 cups     red wine vinegar
1/4 cup   basil
1 clove   garlic, minced
1/2 tsp    ground black pepper


Trim away the stem end off a quart of fairy tale eggplant and slicing each fingerling into four or six wedges. Place them in a bowl and toss them with two tablespoons kosher salt and the juice of one lemon.

Once the eggplant slivers have sat for an hour or two, place in a colander and rinse. Gently press out as much liquid as you can without entirely smashing the eggplant. Pour three cups of red wine vinegar into a saucepan and bring it to a boil. Put all the eggplant into the boiling vinegar. Once the vinegar returns to a boil, let the eggplant cook for just 2 minutes.

Remove the eggplant from the saucepan with a slotted spoon and place it into a bowl (keep the vinegar hot). Add 1/4 cup torn basil leaves, 1 minced garlic clove (I like to use a garlic press for applications like this one), and 1/2 teaspoon coarsely ground black pepper and stir to combine.

Funnel the dressed eggplant into two prepared pint jars (half pints are fine as well). Top with the blanching vinegar, leaving 1/2 inch of headspace. Using a chopstick, remove air bubbles and add more vinegar if the headspace levels have dropped.

Wipe the rims of the jars with a damp paper towel. Apply lids and rings. Lower the jars into a small boiling water bath canner and process for 10 minutes.

Carefully remove jars from the canning pot and place them on a folded kitchen towel to cool.

These pickles need a little curing time for optimum deliciousness. Give them at least a week (if not more).

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