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Home / Pickles / Pickled Eggplant

Pickled Eggplant

Filed Under: Pickles, Seasonal Summer Tagged With: Eggplant

Pickled Eggplant 002

This is a very delicious and satisfying recipe for home-canned pickled eggplant (aka aubergine.)

Try serving this as an antipasto salad: drain jar, toss eggplant in two tablespoons of good quality oil (olive, avocado, etc.), let marinate for a few hours in the fridge, serve room temperature garnished with some chopped fresh herbs such as parsley, chives, oregano, etc., or, some chopped capers.

Contents hide
  • 1 The recipe
  • 2 Pickled Eggplant
    • 2.1 Ingredients
    • 2.2 Instructions
    • 2.3 Nutrition
  • 3 Reference information
  • 4 Recipe notes
  • 5 Recipe source
  • 6 Nutrition information
    • 6.1 Regular version
    • 6.2 Salt-free version

The recipe

Jar size choices: Half-litre (1 US pint / 500 ml/ 16 oz)

Processing method: Water bath or steam canning

Yield: 3 x half-litre (US pint) jars

Headspace: 2 cm (½ inch)

Processing time: 10 minutes (all jar sizes)

Print

Pickled Eggplant

Yield: 3 x half-litre (US pint) jars
Course Pickles
Cuisine American
Keyword Eggplant
Prep Time 30 minutes minutes
Cook Time 30 minutes minutes
Total Time 1 hour hour
Servings 3 x half-litre (US pint) jars
Calories 36kcal
Metric - US Customary

Ingredients

  • 2 tablespoons garlic (minced)
  • 4 tablespoons basil (fresh. chopped, loosely packed. 5 g)
  • 750 ml white wine vinegar (5% acidity or higher. 3 cups / 24 oz)
  • 1 kg eggplant (2 lbs)
  • 2 tablespoons salt
Metric - US Customary

Instructions

  • Mince the garlic; set aside.
  • Chop basil leaves coarsely; set aside.
  • Wash eggplant. then peel.
  • Cut eggplant into 2 cm (½ inch) cubes; set aside.
  • Put vinegar in a stainless steel pot, bring to a boil.
  • Put one-fourth the eggplant in the vinegar, bring back to the boil, and let boil 2 minutes, then remove with a strainer spoon and put in a bowl.
  • Repeat in similar batches for the rest of the eggplant.
  • To the bowl with the par-boiled eggplant, now add the garlic, basil and salt, and toss.
  • Pack hot into half-litre (US pint) jars.
  • Fill jars with the hot vinegar.
  • Leave 2 cm (½ inch) headspace.
  • Debubble, adjust headspace.
  • Wipe jar rims.
  • Put lids on.
  • Process in a water bath or steam canner.
  • Process 10 minutes; increase time as needed for your altitude.
  • Best after at least a month of jar time.

Nutrition

Serving: 100g | Calories: 36kcal | Carbohydrates: 6g | Protein: 0.9g | Fat: 0.2g | Sodium: 5mg | Fiber: 3g | Sugar: 2.8g

Reference information

How to water bath process.

How to steam can.

When water-bath canning or steam canning, you must adjust the processing time for your altitude.

Australia and New Zealand vinegar strength special notes.

Recipe notes

  • If you don’t have easy access to fresh basil, use 2 teaspoons dried basil.
  • [Optional] Add a bit of sweetener to the vinegar before heating it for a bit of a sweet / sour taste. Maybe a few tablespoons of sugar or honey, or a teaspoon of liquid stevia.
  • Instead of the salt, you can use a non-bitter, non-clouding salt sub. We have found Herbamare Sodium-Free performs well in that regard.

Recipe source

Pickled Eggplant Cubes. In: Ziedrich, Linda. The Joy of Pickling. Boston, Massachusetts: The Harvard Common Press. 2016. Page 206.

Pickled Eggplant 004

With a pH of 3.42, Linda Ziedrich has given us another quality, safe and tasty pickling recipe. Well below upper safety cut-off of 4.6 pH

Nutrition information

Regular version

Per 100 g (¼ jar):

  • 36 calories, 114 mg sodium

pickled eggplant nutrition regular

Salt-free version

Per 100 g (¼ jar):

  • 36 calories, 5 mg sodium.

pickled eggplant nutrition

* Nutrition info provided by https://caloriecount.about.com

* Better Stevia ® is a registered trademark of the NOW Foods Company.

* Herbamare ® is a registered trademark of the A. Vogel Corporation.

* Pickle Crisp ® is a registered trademark of the Newell Corporation.

Tagged With: Eggplant

Filed Under: Pickles, Seasonal Summer Tagged With: Eggplant

Reader Interactions

Comments

  1. Vince Demauro

    September 23, 2020 at 8:56 pm

    Is it OK when you pickle egg plant can for the Click?When pressing on it and does that mean it’s not good

    Reply
    • Healthy Canning

      September 24, 2020 at 2:37 am

      A click on the lid means you don’t have a seal. Put in fridge.

      Reply
  2. Saria

    February 28, 2020 at 3:32 pm

    I’m a little confused as to why I ended up with so little vinegar left over to fill the jars, so little that I had to quickly heat about another 300ml of vinegar just to fill them?

    Reply
    • Healthy Canning

      May 19, 2020 at 6:34 pm

      It’s all so phase of the moon with pickling brine quantities! And next time, you’d likely have too much! I’ve rarely done any canning where the quantities worked out exactly right. The trick of course is to do what you did, to quickly make up more in the ratios called for in the recipe (and a microwave will heat it quickly — be careful when removing from microwave as microwaved liquid when surge when moved.)

      Reply
      • Sk

        December 11, 2020 at 7:26 am

        Do you think it would be okay to swap 4 tablespoons coriander/ cilantro for 4 tablespoons basil since they’re both leafy fresh herbs? I’m looking to use this as more of an Indian pickle.

        Reply
        • Healthy Canning

          June 20, 2021 at 11:34 pm

          We can’t think how that would cause a problem.

          Reply
  3. Caitlin

    August 18, 2019 at 6:39 pm

    Can I process this recipe in a pressure cooker, or do I have to do water bath?

    Reply
    • Healthy Canning

      September 08, 2019 at 4:31 pm

      For home canning, you use a pressure canner, not a pressure cooker. And you would not want to pressure can this, it would turn it to moosh and no one would want to eat it.

      Reply
      • Agnes

        October 11, 2019 at 2:32 am

        Hmm missed the above comment…pressure canned these yesterday! How long until they’re ready to test? Hoping for not mush but we’ll see.

        Reply
        • Healthy Canning

          October 13, 2019 at 9:20 pm

          There are no tested directions for pressure canning, so sorry no idea.

          Reply
If you need FAST or relatively immediate canning help or answers, please try one of these Master Food Preserver groups; they are more qualified than we are and have many hands to help you. Many of them even operate telephone hotlines in season.
4.17 from 24 votes (24 ratings without comment)

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