How to make pickled eggplant

Today I will introduce to you several ways to pickle eggplant. It is very simple. Please take a look.

1. Salty Eggplant

raw material

20 kg fresh eggplant and 5 kg salt.

Production process

Remove the stems of fresh eggplants, wash them with water and put them into a jar. Place a layer of eggplants and sprinkle a layer of salt. Then pour in 18 degrees Baume salt water to the level of the eggplants, press stones on top, and place in a cool and ventilated place. Turn the jar over once a day to stir the water and dissipate the heat to promote the dissolution of salt particles. After one week, change to turning the jar over once every other day. After three weeks, it will be the finished product.

2. Mustard Eggplant

raw material

4 kg of eggplant, 0.1 kg of mustard, 0.8 kg of soy sauce, 0.2 kg of vinegar, 0.32 kg of salt, and 1 kg of sugar.

Production process

Choose fresh and tender eggplants, wash them with water, and remove the stems and pedicles. Cut the eggplants, put them in a container, add salt and marinate for 3 hours, then take them out. Mix the sauce, vinegar and sugar and boil them, then cool them down and add a small amount of water to mix well. Pour the juice into the cut of the eggplants and marinate for 3 hours. Sprinkle a layer of mustard powder on the bottom of the container, then place a layer of eggplants and a layer of mustard on top and press the stones. After 3 days, it is ready. The taste is salty, spicy and sweet.

3. Quick pickled eggplant

raw material

4 kg of fresh eggplant, 0.4 kg of refined salt, a small amount of carrot slices and shredded ginger.

Production process

Choose fresh tender eggplants, wash them, and remove the stems. Cut the eggplants into thin slices, put them in a container, sprinkle with refined salt, stir evenly, and press heavy stones on them. Take them out after 2 hours, wash them with water, and squeeze out the water. Put them in the container again, cover them with a small amount of carrot slices and ginger shreds, press them with stones, and they can be eaten the next day.

4. Sauce Eggplant

raw material

10 kg fresh eggplant, 1.2 kg salt, 10 kg soybean paste.

Production process

Wash the eggplants with clean water, put them into a jar, put a layer of eggplants on top of a layer of salt, and inject a small amount of salt water, and press stones on top. Invert the jar once a day. After the salt is completely dissolved, change to inverting the jar once every 3 days. Invert it 3 times in total. After 15 days, take out the eggplants and soak them in clean water for 1 day, changing the water 3 times in the middle. When the eggplants are slightly salty, put them in a ventilated place to dry, then cut them into strips, put them in a cloth bag, put them into the sauce jar, stir them 4-5 times a day, and it will be ready after 15 days. The finished product has a strong sauce aroma.

4. Sweet Sauce Round Eggplant

raw material

50 kg fresh round eggplant, 4 kg salt, 5 kg sugar, 40 kg sweet sauce, and appropriate amount of cooking wine.

Production process

Choose fresh, round eggplants that are thick, seedless, and well-shaped and harvested in July. Remove rotten and damaged ones. Soak the eggplants in water and grind their skins, then boil them in boiling water. When they are cooked but not rotten by hand, remove the floating water and put them into sweet sauce for sauce making. The finished product is shiny and crystal, tender in texture, and rich in sauce flavor.

5. Pickled Eggplant with Garlic

raw material

50 kg fresh eggplant, 10 kg salt, 5 kg garlic, and 1 kg coriander.

Production process

Choose fresh eggplants that are long and thin and not old. Remove the stems, wash them, and cook them in a steamer until they are 80% cooked. Add a small amount of salt and coriander to the crushed garlic and mix them into stuffing. Cut the eggplants and put the stuffing in. Then put the eggplants in a layer of salt and marinate them in a jar. After 3 weeks, the finished product is salty and delicious with a garlic flavor.

6. Spicy Dried Eggplant

raw material

Eggplant, red pepper, fermented black beans, and salt.

Production process

Select fresh and tender eggplants with thick flesh, remove the stalks and sepals, wash them, put them in boiling water, cover them, and cook until the eggplants become soft and discolored but not fully cooked, then remove from the pot and dissipate heat immediately. Then cut the eggplants into two pieces, and cut each piece into 3-4 small pieces, but do not cut them all open. Dry them in the sun without turning them over, and bring them back indoors in the evening. Add 2.5 kg of salt to every 50 kg of sun-dried eggplants, and salt them on the cross-section of the eggplants, layer by layer, and marinate them in a clay pot overnight. Take them out and dry them again on the second day to make the eggplants black, and they will become semi-finished products. Soak 50 kg of dried eggplant pieces in clean water for 20 minutes, and take them out and dry them when they swell. When they are 45%-50% of the semi-finished products, cut them into pieces. For every 50 kg of dried eggplant petals, add 1.5 kg of salt, 10 kg of pickled red peppers, and 20 kg of fermented black beans. Stir evenly, put them into a jar, fill it up tightly, isolate the air inside and outside the jar, and ferment for 15 days to get the finished product.