Jarred Pickled Italian Eggplants
A little late to the party with this family recipe, but better late than never! Our Jarred Pickled Italian Eggplant is a perfect recipe to prepare in the warmer months, to last you all winter long. Delicious jarred Italian eggplants made in Consiglio's very own Italian Torchietto Vegetable Presses are absolutely delicious on bread and go perfectly as an appetizer or side on a charcuterie board.
Yield: 6 – 500 mL jars
Time: 3 day process
8 medium to large sized eggplants (Sicilian Eggplants recommended)
2 cups salt
2 litres white vinegar (or enough to fully submerge eggplants in bowl)
¼ cup chopped parsley
4 garlic cloves peeled and cut in half
2 tsp oregano
½ tsp chilli flakes (optional)
3 to 4 cups (approx.) sunflower oil
• 1 large 5 quart vegetable press (torchietto) • cutting board • peeler •large knife •measuring cup and teaspoons •1 extra-large bowl •clear wrap • 5-6 – 500 mL canning jars with seals (boil them to sterilize) • medium canning pot • jar tongs for safe removal from canning pot • end of spoon to remove air bubbles from jars in canning process • tongs • slotted spoon • funnel
Method: *Please read the entire recipe before beginning. This recipe is a 3 day process.*
1.Wash whole eggplants to remove any dirt. Trim ends off eggplant, peel and then slice into 1 to 1.5 cm rounds. Next, cut eggplant rounds into baton strips that are 1 cm in width. Place eggplant into a large bowl. Repeat this process until all 8 eggplants are washed, peeled, and sliced accordingly.
2. Add 2 cups of salt to sliced eggplants, toss thoroughly with your hands ensuring every piece of eggplant has been coated and tossed with the salt.
3.Next, fill basket of the torchietto. Place basket under the pressing plate. Begin turning the pressing plate down ensuring the spout is sitting over the sink. A dark bitter liquid from the eggplants will begin to pour out of the torchietto. As this happens the eggplants will reduce in size leaving more space to be filled in the torchietto.
4.Once all salted eggplant slices are in the torchietto set the spout over the sink and let stand for 24 hours. Every hour turn the pressing plate down to create more pressure which allows the bitter brown liquid of the eggplant to be expelled.
6.Next, release the pressing plate to free the basket. Fill the sink with cold water and thoroughly rinse salt off eggplants. Drain eggplants from sink with hands and place in large bowl. Drain the sink water, rinse out the sink and refill with clean cold water. Rinse the eggplants for a second time to ensure excess salt is removed.
7.Place rinsed eggplants into extra-large bowl and completely submerge in white vinegar. Cover with clear wrap and let stand at room temperature for 24 hours.
8.Next, remove eggplants from vinegar and place into torchietto basket, ensure the spout of the basket is sitting over the sink as excess vinegar will begin to drain. Once the basket is full, place under the pressing plate and begin to turn to apply pressure. Press until most vinegar is removed from eggplant slices.
9.Remove the eggplants from the torchietto and place in a large bowl to be dressed and seasoned. Add ½ cup sunflower oil, chopped parsley, oregano and chilli flakes. Toss together to combine. Taste and adjust as needed.
10.Sterilize jars and lids by boiling them. Place half a clove of garlic in each jar. Next, place the funnel on the jar, using tongs fill the jars with eggplants leaving about 1 inch space from the top. Continue this process until all jars are filled. Next, pour sunflower oil into jars leaving ¼ inch space from top. Using the end of a spoon ensure all air bubbles are removed and oil makes it ways throughout the entire contents of eggplants within each jar. Top up with oil. Finally, wipe the rim clean on each jar and then place sterilized seals over and tighten.
11.Lastly, place jars in a canning pot and cover completely with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.