It's been a while since I posted, I know. I get overwhelmed with all of the stuff I'm supposed to post and then I don't.
We've been growing eggplant in the garden. They're yum for sure. But I have way too many for just me when Dev is gone. So I jaunted out into the garden the other day and came in with nine eggplant. Holy mother of solanaceae!
So, what does the book nerd do? She promptly orders a book to learn how to pickles these suckers. And I order it at 2am and it's on my doorstep literally less than ten hours later. Amazon, I don't know how you do it. (but i'm totes not complaining).
So inside Linda Ziedrich's The Joy of Pickling, I find a zillion (okay really only nine) recipes for how to pickle eggplant. Problem is? I wanted one that I could water bath can. I didn't want to have to pressure can and I didn't want to can with oil (mark me down as skeptical about the safety of oil canning).
So, that left me with one recipe. Pickled Eggplant Cubes. Well, now, doesn't that sound unappetizing?
I tweaked the recipe enough to make it my own, which allows me to share it with you here... and rename it something fantastic while I'm at it.
Pickled Aubergines
1 1/2 cups white wine vinegar
1 1/2 cups distilled white vinegar + 1 1/2 cups.
1/2 cup white wine
2-3 pounds ping tung eggplants (or whatever eggplant you want), sliced into 1/2"-ish slices (I did not peel, but you can if you want)
4 cloves chopped garlic
1/2 cup fresh basil leaves
2 tsp non-iodine salt
Boil vinegars together. Place slices in vinegar and boil in batches for two minute increments. Transfer them to a bowl, fishing them out with a slotted something or other (I used a slotted spatula and it worked just fine). Toss with basil leaves, torn, chopped garlic and salt. Pack into hot pint jars. Add vinegar to pot if necessary (mine lost quite a bit during the boiling process) and when you add the vinegar, add the wine. Let it boil for 90 seconds. Fill jars with liquid, leaving 1/2" headspace. Process for 10 minutes in a boiling water bath. Refrigerate after opening (and let sit for at least a week before opening).
Now, why do I call them aubergines? It's the British way to say "eggplant" and I think it sounds splendid, don't you?
What We're Reading: Shesten - Miles from Ordinary by Carol Lynch Williams
Devin - I have no fluffin' clue. Lame, right?
We've been growing eggplant in the garden. They're yum for sure. But I have way too many for just me when Dev is gone. So I jaunted out into the garden the other day and came in with nine eggplant. Holy mother of solanaceae!
So, what does the book nerd do? She promptly orders a book to learn how to pickles these suckers. And I order it at 2am and it's on my doorstep literally less than ten hours later. Amazon, I don't know how you do it. (but i'm totes not complaining).
So inside Linda Ziedrich's The Joy of Pickling, I find a zillion (okay really only nine) recipes for how to pickle eggplant. Problem is? I wanted one that I could water bath can. I didn't want to have to pressure can and I didn't want to can with oil (mark me down as skeptical about the safety of oil canning).
So, that left me with one recipe. Pickled Eggplant Cubes. Well, now, doesn't that sound unappetizing?
I tweaked the recipe enough to make it my own, which allows me to share it with you here... and rename it something fantastic while I'm at it.
Pickled Aubergines
1 1/2 cups white wine vinegar
1 1/2 cups distilled white vinegar + 1 1/2 cups.
1/2 cup white wine
2-3 pounds ping tung eggplants (or whatever eggplant you want), sliced into 1/2"-ish slices (I did not peel, but you can if you want)
4 cloves chopped garlic
1/2 cup fresh basil leaves
2 tsp non-iodine salt
Boil vinegars together. Place slices in vinegar and boil in batches for two minute increments. Transfer them to a bowl, fishing them out with a slotted something or other (I used a slotted spatula and it worked just fine). Toss with basil leaves, torn, chopped garlic and salt. Pack into hot pint jars. Add vinegar to pot if necessary (mine lost quite a bit during the boiling process) and when you add the vinegar, add the wine. Let it boil for 90 seconds. Fill jars with liquid, leaving 1/2" headspace. Process for 10 minutes in a boiling water bath. Refrigerate after opening (and let sit for at least a week before opening).
Now, why do I call them aubergines? It's the British way to say "eggplant" and I think it sounds splendid, don't you?
What We're Reading: Shesten - Miles from Ordinary by Carol Lynch Williams
Devin - I have no fluffin' clue. Lame, right?
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