Ingredients
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4 1/4
-
4 1/4
-
3
-
2 1/4
-
1 - 2
-
1 - 2
-
4
-
1
-
1
-
-
-
-
-
-
Directions
Pickled Eggplant (Aubergine) – Jamie Oliver, From Jamie at Home episode JH0111 Pickles and Preserves This is the recipe as prepared on-screen You can substitute the eggplant and oregano with other vegetable-and-herb combinations suggested by Jamie at the Food Network website: mushrooms with thyme, rosemary and sage; zucchini with mint; fennel bulbs with their fronds; small (pearl or cipollini) onions with 4-6 bay leaves; red and yellow bell peppers with thyme , To preserve oil and vinegar eggplant for longer shelf life, can you hot water bath them for 10 minutes , You’re right about eggplant – ANY low-acid food – needing pressure canning HOWEVER, this is a *pickle* recipe The 5% acidity of the vinegar preserves the vegetable without the need for pressure canning All pickles are done via water-bath processing, except for crock-fermented ones (also safe due to high acidity) Storage on a shelf is *after* the canning process If you are still concerned, Ball has a pickled eggplant recipe as well – the very people making Ball Mason Jars 🙂
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Steps
|
1
Done
|
Combine Water, Vinegar and Salt in a Pot. Bring to a Boil. |
|
2
Done
|
Remove the Green End of Each Eggplant. Slice in Half Lengthwise, Then Cut Across Into 1/2" Slices. Cut Slices Into 1/2" Batons. Add to Boiling Brine For 3 Minutes. If They Float, Keep Re-Submerging Them With a Spoon. |
|
3
Done
|
Combine Oregano, Chile, Garlic and Both Oils. Drain Eggplant and Add to Oil Mixture. Toss Well. |
|
4
Done
|
Put Canning Jars Into Boiling Water For 5 Minutes. Transfer Eggplant and Oil to Canning Jars and Seal. |
