Eggplants as pickles in a jar

Delicious Eggplant Pickle Recipe

Preparing eggplants as a pickle is an excellent way to preserve the flavor of summer and add a dash of zest to your dishes. This simple and quick recipe is ideal for cooking enthusiasts who want to try something new and interesting. The total preparation time is approximately 1 hour, and this recipe will yield 4 jars of 500 ml each, filled with delicious eggplants.

Ingredients:
- 1 kg eggplants
- 3-4 tablespoons coarse salt
- 500 ml apple cider vinegar (or balsamic vinegar for a more complex flavor)
- 200 ml water
- 2-3 garlic cloves (optional, for added flavor)
- 1-2 bay leaves
- 10 black peppercorns
- 1 carrot (for a splash of color and texture)

Step 1: Preparing the eggplant
Start by peeling the eggplants. This step is crucial, as the skin can become bitter during the preservation process. Use a sharp knife to remove the skin, then cut the eggplants into slices about 1 cm thick. The slices should be thick enough to withstand the pickling process but not so thick that they are hard to eat later.

Step 2: Salting the eggplant
Place the eggplant slices in a large bowl, alternating layers of eggplant with coarse salt. This step will help draw out the water from the eggplants, preventing mold from forming during preservation. Let the eggplants sit for 30 minutes, stirring occasionally.

Step 3: Preparing the brine
Meanwhile, in a pot, add the vinegar, water, sliced garlic cloves, bay leaves, and peppercorns. Bring the mixture to a boil and then reduce the heat, allowing it to simmer for 5 minutes. This brine will give the eggplants a rich and delicious flavor.

Step 4: Washing the eggplant
After the eggplants have sat with salt, rinse them well under cold water to remove excess salt. Make sure to drain them well, as excess water can dilute the brine.

Step 5: Filling the jars
Place the eggplant slices in sterilized jars, alternating with slices of carrot for an attractive appearance. Fill each jar with brine, ensuring that the eggplants are completely covered.

Step 6: Sealing the jars
Seal each jar tightly with sterilized lids. They must be airtight to prevent air from entering and bacteria from developing.

Step 7: Storing the jars
Store the jars in a cool, dark place for at least 1 month before consuming. This waiting time is essential for the flavors to fully develop.

Serving and variations
Eggplant pickles are perfect as a side dish for meats, in sandwiches, or even as an appetizer alongside cheeses. You can experiment by adding other spices, such as dill or chili, to customize the recipe.

This recipe will not only fill your pantry with delicious pickles but will also add flavor to your winter meals. Remember, the secret to a perfect recipe is patience – so let the eggplants pickle and enjoy the final result!