Pickled Eggplant Siciliano
In Angelo’s words
I’ve received a number of requests to clarify my grandmother’s ‘Pickled Eggplant Italiano’ recipe which I posted back in February of 2008. That recipe also prompted questions concerning various writers lost or forgotten old family recipes which they vaguely remember family members making when they were young children.
One of those was a pickled eggplant recipe which he remembers was made with eggplant (cubed), green tomatoes and celery. There were possibly other ingredients as well. I asked a number of my elders but unfortunately, outside of my 94 year old mother – I don’t have many left.
Since I’ve exhausted my personal contacts and searched the internet and libraries without results. I have spent consideral time on this and am totally frustrated. I now turn to my readers for help. If anyone knows of a pickled eggplant recipe made with green tomatoes and celery, I would appreciate your input. It sounds like a great recipe, and would be a real shame if it were forever lost.
The writer, ‘Bill’ says:
”My Grandmother made an eggplant, Green tomatoes, and celery dish. I remember her slicing the green tomatoes, and cubing the eggplant. She would salt the green tomatoes and eggplant and let them sit for 24 hours. After drain them she put them in a crock for weeks. It was great. BUT I don’t have the recipe. Does your family make anything like this? If so can I get the recipe?”
Thanks
As for the ‘Pickled Eggplant Italiano’ recipe, I have modified it slightly and am reposting it under the name ‘Pickled (or maranated) eggplant Sicilian Style’. This is both versions of the recipe will be available. My wife and I recently made this recipe and received complements from all who tried it.
Pickled (or maranated) eggplant Sicilian Style
Yield: Yield: 4 – 6 pints
Ingredients
Method
Preparation
- A variation of: Family Pickled Eggplant Recipe, in “Pickled Eggplant Italiano!”
If you used sterilized canning jars, they are ready to can if you choose to do so. My grandmother use to store this recipe in a large open top ceramic crock pot for months, covered only with a clean cloth. She never gave the thought of botulism a possibility. Today we are very much aware of the possibility of botulism, and other hazards such as e-coli etc. that are just waiting for us to be careless. So I don’t recommend storing this or any recipe in an open crock pot these days even if it is covered with a clean cloth.
I do recommend that if you are making a large quantity of this recipe that you want to last longer than one or two months in a refrigerator, then you should look into the various methods available for preserving various fruits and vegetables.
We use the water bath method of canning for preserving a number of fresh fruits and vegetables, and have been doing so for a number of years. However, since it is a process handed down through the years, I do not know if our method complies with government standards. Since I could possibly be held liable for poor instructions, if I do not cover all the bases, canning information is available on numerous specialized sites like that in the following example. I hope you understand.
The information is available on a number of sites like ‘The National Center for Food Preservation’. Example: http://www.uga.edu/nchfp/questions/FAQ_canning.html and a host of other sites both government and organizational.
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 · 2012 capture- Originally published
- , 8:56 pm, on angelobiondo.com by Angelo Biondo (post No. 335)
- Filed under
- Family Favorites
- Restored from
- Internet Archive capture of — view the original page
- Original notice
- Copyright © 2008 – 2010 AngeloBiondo.com™
- Transcription
Angelo’s words are unchanged, spelling included.
- The byline “By: Angelo Biondo” is not repeated.
- Bill’s request is kept as Angelo quoted it in the post, opening quotation mark included (”).
- The bullet points of the preparation are shown as numbered steps.
- The web address for the National Center for Food Preservation was plain text in the post and is kept as text.
- Open questions
Left exactly as published, for the family to confirm.
- Angelo says the original ‘Pickled Eggplant Italiano’ was posted “back in February of 2008”. The site dates it 02.10.2008, which is 2 October 2008 in the site’s day-month format; read the American way it looks like February 10. The site had no posts before August 2008.
- Bill’s eggplant, green tomato and celery recipe was never found. Angelo asked readers for it; no answer survives in the captures.
- Not carried over
- A spam link (“purchase prescription drugs without a prescription”) injected into a step by a site compromise: “Continue [spam] this until…”. It matches the injections found in other 2012 captures, which earlier copies of those posts don’t have.
- The site’s standard rights notice under the copyright line.