- 3 Eggplantsmedium (6-7 inches), peeled and cut into thin strips
- 3 tsp Salt
- 5 cups Water
- 2 cups White wine vinegar
- 1-2 cloves Garlicminced
- 1 tbsp ParsleyItalian, fresh, minced
- 1-2 dashes Red pepper flakesoptional
- Olive oilenough to completely cover the eggplant
Italian Pickled Eggplant
This Italian Pickled Eggplant recipe is the best way to preserve eggplants. Pickled eggplant is a traditional Italian antipasto. And it is perfect to serve with a crusty Italian ciabatta, alongside cheese, salami, and in a sandwich too. This scrumptious recipe fits vegetarian and vegan diets.
You will need only eight ingredients for this pickled eggplant recipe, and they are all pretty simple. For this recipe, it’s best to pick medium eggplants as they are tender and contain fewer seeds. I recommend using Italian, graffiti, or globe eggplants. These types have a lot of pulp, almost no seeds, and are meaty too. As for the pickling formula, it’s fairly simple. All you need is white wine vinegar, water, salt, garlic, fresh parsley, and a few dashes of hot pepper if you want to give your pickles a little kick. This recipe yields one cup of homemade pickled eggplants, so feel free to double or even triple it as needed.
To make the Italian Pickled Eggplant, you will need the following ingredients:
Steps to make Italian Pickled Eggplant
Toss with spices
Spoon into jar
Let sit for 24 hours