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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Pickled Eggplant Recipe

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This recipe for Pickled Eggplant is from Palmieri Family-Tree Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  

5 quarts blended oil
5 cans sliced olives
3 red bell peppers
Garlic
Salt, black pepper, 2 tbsp crushed red pepper, 2 tbsp oregano
Gallon of white vinegar
½ bushel eggplant - about 14

Equipment:

Cheesecloth
Gloves
12 mason jars for ½ bushel
Large strainer
Salad master
Heavy weight
Large bowl
Directions:
Directions:
Cut eggplant very thin, salt and put in a large colander with heavy weight on top and wait for one hour
OR
If using a Salad Master, use # 2. Cut eggplant in four pieces and run along machine to cut into strips
Put eggplant in a colander and salt the slices; cover with a heavy weight and let sit for one hour
Drain and squeeze
In a large pot, put one gallon of white vinegar and one gallon of water
Heat but not to a boil
Add eggplant for 10 minutes
Drain and squeeze all the water through a cheesecloth
Wear gloves - It will be hot
Cut five cans of olives (or buy sliced), three red peppers (small dice) and one container of garlic
Mix eggplant, peppers, olives, garlic, oregano, black pepper and hot crushed pepper, and some oil
Put in jars, use a butter knife to remove gaps of air and cover with oil
Wait a few weeks
Keep in a cool place
Do not refrigerate
Personal Notes:
Personal Notes:
7-9 eggplant makes 9-12 jars

 

 

 

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