Prep 20 mins
Cook 3 mins
From "Jamie at Home" episode JH0111 "Pickles and Preserves". This is the recipe as prepared on-screen. You can substitute the eggplant and oregano with other vegetable-and-herb combinations suggested by Jamie at the Food Network website: mushrooms with thyme, rosemary and sage; zucchini with mint; fennel bulbs with their fronds; small (pearl or cipollini) onions with 4-6 bay leaves; red and yellow bell peppers with thyme.
- 4 1⁄4 cups water
- 4 1⁄4 cups white wine vinegar
- 3 tablespoons kosher salt
- 2 1⁄4 lbs eggplants
- 1 -2 tablespoon dried oregano
- 1 -2 red chili pepper, sliced
- 4 garlic cloves, coarsely sliced
- 1 cup sunflower oil
- 1 cup extra virgin olive oil
- Combine water, vinegar and salt in a pot. Bring to a boil.
- Remove the green end of each eggplant. Slice in half lengthwise, then cut across into 1/2" slices. Cut slices into 1/2" batons. Add to boiling brine for 3 minutes. If they float, keep re-submerging them with a spoon.
- Combine oregano, chile, garlic and both oils. Drain eggplant and add to oil mixture. Toss well.
- Put canning jars into boiling water for 5 minutes. Transfer eggplant and oil to canning jars and seal.
WONDERFUL! I was a little scared I was going too "pickle-crazy" this season (I think that my homemade dill pickles will make nice Christmas gifts this year--I certainly can't eat them all!), and I was afraid that pickling eggplant was just asking for more trouble (visions of jars of the stuff languishing in the garage pantry for who know how many years into the future danced in my head)... but I'm delighted with the taste I just had of the portion of the pickled eggplant that did not fit into my jars. I processed the jars in boiling water for 15 minutes to seal. Jamie usually delivers and this recipe is no exception. I noticed on the food tv site that he's got a whole list of food and spice combinations--not just eggplant. Thanks Randy!