This recipe can be modified to use any vegetable and herb combination. I credit Jamie Oliver again for this recipe; it’s from his “Jamie at Home” series. I just love how he takes the viewers to his garden, shows how each vegetable grows, and then harvests it and brings it right into his kitchen to prepare it. He is such a rock star.
Here’s a link to buy his book: Jamie at Home: Cook Your Way to the Good Life
Ingredients
2 lbs firm fresh eggplant, peeled and sliced into 1/2″ julienne strips, about 3″ long
For the pickling liquid:
- 1 quart water and 1 quart cider vinegar
- 2 Tablespoons sea salt
For the pickling marinade:
- 2 cups extra virgin olive oil
- 6 cloves of garlic, peeled and sliced
- 1 fresh red chili or jalopeno pepper, deseeded and chopped fine
- 2 Tbsp dried oregano leaves
Make sure you have some small sterilized jars ready to go. Small jars are better than large because once the jars of pickes are opened, they keep for about 2 weeks in the fridge.
Bring the pickling liquid ingredients to a boil in a big pan. Put the pickling marinade ingredients into a large bowl and mix well.
Put the julienned eggplant in the boiling pickling liquid and simmer for about 3 – 4 minutes – they’ll probably rise to the surface, so keep pushing them down to ensure they are all immersed. Lift the pieces out with a spider or slotted spoon and place them directly into your bowl of pickling marinade. Toss together – it will smell fantastic.
Put the hot vegetables and marinade into your sterilized jars, filling them to the very top. Cover the vegetables completely with the marinade and put the lids on tightly. Put the jars aside until they’re cool. Let them marinate for 2 weeks before eating. Then – enjoy! They’ll keep for about 3 months, so label and date them once they’re cool.
Happy gardening!
Marian
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