Crispy Eggplant Pickle
How to Make Delicious Eggplant Pickles That Aren’t Mushy (Easy & Refreshing)
Discover the secret to making eggplant pickles with a satisfying crisp texture, unlike the mushy store-bought versions. These pickles are perfect as a side dish for rice or a delightful summer treat. Get ready to boost your appetite!
Main Ingredients- 2 Eggplants (medium-sized, not too large)
- 1 Red Chili Pepper (for color and a hint of spiciness)
Cooking Instructions
Step 1
First, wash the eggplants thoroughly and trim off the stem ends with a knife. Using fresh eggplants is key to preventing a mushy texture.
Step 2
Cut the eggplants into bite-sized pieces. Slicing them into about 3-4 cm lengths will help the brine penetrate evenly and maintain a good texture. Be careful not to cut them too thinly, as this can make them soft.
Step 3
Remove the seeds from the red chili pepper and slice it into pieces similar in size to the eggplant, or into easily manageable pieces (like halving it). This adds color. You can also add a green chili pepper for extra heat.
Step 4
After patting the eggplants dry, place them in a dry frying pan without any oil. Over medium heat, grill the eggplant slices, flipping them occasionally, until they are lightly browned on both sides. This step helps to evaporate some of the eggplant’s moisture, preventing it from becoming mushy.
Step 5
In a pot, combine the soy sauce (130ml), vinegar (130ml), and sugar (130g). Bring to a boil over medium heat. Stir until the sugar is completely dissolved. Once it comes to a rolling boil, turn off the heat and let it cool. This brine is crucial for the pickle’s flavor.
Step 6
Sterilize the jar you’ll be using for the pickles by boiling it in water or washing it thoroughly and drying it completely. Carefully arrange the grilled eggplant and sliced red chili pepper into the prepared jar.
Step 7
Pour the cooled brine over the eggplant and chili pepper in the jar. Make sure the ingredients are fully submerged in the brine for even pickling.
Step 8
Close the lid and refrigerate for about 3 days. It’s helpful to flip the jar upside down occasionally during this time to ensure even pickling. After 3 days, your delicious and crisp eggplant pickles will be ready to enjoy!
