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Pickled eggplants for the winter

Author
Cookinero 23 Apr 2025
5020
Pickled eggplants for the winter

Pickled eggplants are an original cold appetizer with a piquant taste. Many perceive eggplant as a specific vegetable. But in this preparation, it can decorate the range of flavors on your table. This appetizer vaguely resembles the taste of marinated mushrooms. Eggplants are ideal for hot potatoes, meat and fish dishes. Cold eggplant appetizer can also go well with hot vegetable stew.

How to cook Pickled eggplants for the winter

Step 1

Pickled eggplants for the winter

Place the eggplants in a saucepan, cover with water and add salt. Bring to a boil and cook for 8-10 minutes. Check with a knife: the eggplant flesh should become soft, but not fall apart.

Step 2

Pickled eggplants for the winter

Transfer the eggplants to a plate and cool slightly. Finely chop the garlic or press it through a garlic press.

Step 3

Pickled eggplants for the winter

Cut the eggplants into large pieces and stuff them with garlic.

Step 4

Pickled eggplants for the winter

Place peppercorns and bay leaf on the bottom of the jar. You can add spices to your taste. Place the stuffed eggplants in the jar and pour in the brine. Close the lid. Now you can put them in the refrigerator to soak overnight. Serve the eggplants with onions and vegetable oil.

Pickled eggplants for the winter - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute with apple cider vinegar or white wine vinegar for a slightly different flavor profile, but avoid balsamic as it's too strong.
When stored properly in an airtight jar, they can last up to 2-3 weeks in the fridge.
Yes, eggplants are naturally low in carbs, but check the brine ingredients to ensure they fit your dietary needs.
Absolutely! Try adding sliced carrots, bell peppers, or even cauliflower for a mixed vegetable pickle.
Add sliced fresh chili peppers, red pepper flakes, or a dash of hot sauce to the brine for extra heat.
Freezing is not recommended as it can change the texture of the eggplants, making them mushy when thawed.
They're great as part of an antipasto platter, in sandwiches, or chopped into salads for a tangy kick.
Yes, but the flavor won't be as vibrant. Use about 1/4 teaspoon of garlic powder per clove of garlic.
You can, but salt is crucial for preservation and flavor. If reducing, consume the eggplants within a few days.

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