How to pickle eggplants and pickles

Eggplant is a delicious vegetable. In addition to being stir-fried, it can also be made into pickled eggplant. Now let’s take a look at how to pickle eggplant.

How to pickle eggplant

1. Choose some small and tender eggplants, preferably the round ones. Then cut the eggplants into orange segments, wash them, steam them in a pot, and then put them in a cool place to dry until the surface is not dry and cracked and there is still some water inside.

2. Next, put the seasonings for pickled eggplant into the pot and cook them. They mainly include salt, peppercorns, three or two bay leaves, white peppercorns, a little fennel, cinnamon, ginger slices, sugar, and high-proof liquor. Salt and peppercorns, then bring to a boil over high heat, then simmer over low heat for 20 minutes and let cool thoroughly.

3. Prepare a ceramic container, preferably an original one, as the eggplant made in this way is particularly delicious and original. Put the ingredients in it, then pour in the water, cover it with a lid, and seal it. Put it in a cool place for about ten days, and the jar of pickled eggplant is ready. It is particularly delicious.