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Eggplant

Eggplant slices are blanched, packed in jars, and sterilized to preserve them.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Eggplant

Ingredients

Directions

Prepare the eggplant

  1. Remove the skin from the eggplant and slice it into ½ to ¾ inch thick slices.

  2. Blanch the slices in boiling water with 1 tablespoon of salt for 3 minutes.

  3. Plunge the slices into cold water.

Pack and sterilize

  1. Pack the slices into glass jars.

  2. Fill the jars with boiling water and add 1 teaspoon of salt per quart.

  3. Place the rubber and cap on the jars, but do not tighten.

  4. Sterilize according to your method: 50 minutes for water bath, 45 minutes for water seal at 214°F, 45 minutes for steam pressure at 5 pounds, or 30 minutes for steam pressure at 15 pounds.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Eggplant
Forms the main body of the pickle, softening into a tender texture during blanching and processing.
Coarse sea salt
Seasons the eggplant and helps draw out moisture and firm the slices during blanching and packing.

The step that matters

Sterilize according to your method. Sterilizing time depends on the method used, and too short a process may leave the jars unsafe for storage. Follow the time that matches your equipment exactly.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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