Long shelf life in oil or vinegar: pickle aubergines

Soak eggplants in oil

When soaking eggplants in oil, two points are particularly important:

1. Excess water must be removed from the vegetables before they are placed in them.
2. A good olive oil is essential for the taste of the pickled eggplant.

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So don't skimp on buying oil, as bad olive oil can spoil the flavor of all of your pickled eggplants. To remove water from the aubergines, you can either sear them dry, i.e. without oil, or grill them or sprinkle them with salt, let them rest and then pat dry.

The following recipe is a tried and tested variant for eggplant pickled in oil. The vegetables can be kept for about six months in this way:

1. Wash the eggplants, remove both ends and cut the vegetables into 1 cm thick slices.
2. Heat a grill pan and fry the aubergines briefly but spicy without oil.
3. Prepare a marinade of vinegar and water (ratio 2: 1), salt and spices. When the aubergine slices are grilled, place them in them while they are still warm for at least four hours.
4. Layer the marinated eggplants in a sterile sealable jar along with spices according to personal taste. Pour a little oil over each layer.
5. Finally, fill the glass up to the top with olive oil.
6. To ensure that there is no air between the eggplant layers, shake the carefully sealed jar gently and regularly turn it upside down for a few minutes for the first few days after picking.

Pickle aubergines sour

Pickled eggplants can be kept for at least a year if they have been carefully boiled down. The following recipe is a basic recipe that can be refined with various spices as desired. By pickling several types of vegetables together, you can make mixed pickles.

1. Wash and clean the eggplants and cut them into cubes.
2. Salt the aubergine cubes vigorously, put them in a colander and let the salt sit for at least an hour.
3. Gently squeeze any excess water out of the eggplant cubes.
4. Put on a sufficiently large saucepan in which you bring water and vinegar in a ratio of 2: 1 together with salt and spices to a boil.
5. Add the aubergine cubes and bring the stock to the boil again.
6. Put the aubergines in glasses and fill them up with the stock.
7. Boil the jars with the pickled aubergines for half an hour at 90 ° C in the saucepan or in the oven to ensure a long shelf life.