Pickled Eggplant Italiano!
In Angelo’s words
This recipe was originally meant for canning or storage, to be used over the coarse of the year. I remember my grand-mother having a big ceramic crock, that she used to store the pickled eggplant in the pantry. I remember it having and inside diameter of about 12” or so and was about 15”/18” high with a matching cover. She would fill the crock to within a few inches from the top with the eggplant recipe and cover it with a Muslim type cloth material and place the earthen top on it. She wouldn’t let anybody dig into it for a month, - at least it seemed that way.
My mother and aunt Tillie, use to can the recipe – filling 1 qt. canning jars with pickled eggplant, screwing the tops on and boiling in a canner for what seemed like hours. After boiling, they would let the jars cool and wait for the tops to pop inward as they cooled. This insured that they were sealed and ready to store. In this day and age I certainly don’t recommend the “crock” storage system, and if you are planning to do any canning for the first time, I suggest you do some research on canning on the internet – or visit your local library.
Pickled Eggplant is one of my favorite snack foods. There are several recipes in the family and all are very good and hard define which would be best. I guess it depends on who you ask as the most defining factors are the amount of garlic, the type oil and the type of salt (Kosher, Sea, or plain), my wife and I prefer to use sea salt, which can be obtained from fine to coarse. We also prefer a good grade of virgin olive oil, while some prefer to use just olive oil. As for the garlic, I’m a garlic lover and believe a little extra garlic makes the difference. To me a little less salt, a little more garlic, and a good grade of your favorite virgin olive oil when making this recipe will culminate in true ambrosia.
Pickled eggplant is an excellent side dish or great on sandwiches with your favorite lunch meat. The mere thought of it is making me hungry. So again, I recommend if this is the first time you are making pickled eggplant – you should experiment with it to tailor it to your taste. The rule is “Taste first” the add additional ingredients in moderation. Keep in mind that the flavor must marinate into the recipe, so whatever change you make, give it time to take affect. Enjoy!
Family Pickled Eggplant Recipe
Ingredients
Method
Preparation
Family notes
None yet. Notes from the family will appear here, signed and dated, and kept apart from Angelo’s words.
From the archive
Restored · 2009 capture- Originally published
- , on angelobiondo.com by Angelo Biondo (post No. 71)
- Filed under
- Family Favorites, Snack Recipes, Vegitarian Recipes (shown here as Vegetarian Recipes)
- Restored from
- Internet Archive capture of — view the original page
- Transcription
Angelo’s words are unchanged, spelling included.
- No capture of the post’s own page exists; it is transcribed from the Family Favorites category page of April 2009, which shows it in full. The posting time isn’t shown there.
- The heading “Family Pickled Eggplant Recipe” was printed at the top of the post, above the story; it is shown as the recipe’s heading.
- The byline “by Ang Biondo” is not repeated.
- Not carried over
- Reader comments. The site’s comment feed (F-3) shows two on this post: a request from a reader named Bill (4 September 2009) for a pickled eggplant, green tomato and celery recipe, and Angelo’s reply (26 September 2009). Angelo quoted Bill’s request in his 2010 repost, where it is kept.