pickled eggplant Pickles are one of those things that we often associate with summer.  The whole “putting food by” image of things in jars usually leads to jam … and pickles.

But did you know that while we use the word pickle as a noun, it is also a verb … and one that can applied to all kinds of things we don’t normally associate with “pickle”

Pickling merely refers to the process of changing the acidity of foods to a ph of less than 4.6 to preserve it — either through lactofermentation (as with kosher dills), or by applying an acid like vinegar.  Pickling is experiencing a bit of a resurgence these days, as people discover how easy it is to DIY (its even been spoofed on Portlandia!!!)

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The great thing about pickling is that its one of those home-preserving projects that is lower risk.  Between the salt, the sugar, and the vinegar, the risks of foodborne illness are much less than if you try your hand at pressure canning meats or low acid vegetables.

Another bit of food trivia, is the addition of pickles on a plate adds a bit of flavour contrast, for an automatic balancing of flavours.  South Asian cultures have known this for centuries, with lots of little chutneys served as side dishes, here in North America we have a tradition of pickled beets, sweet mustard pickles and dill pickles, and in Scandanavian countries, they go the extra mile and pickle proteins such as herring.

So pickles perk up your food, but historically, they were also eaten as part of a meal to aid digestion.  Naturally pickled or fermented foods are loaded with beneficial probiotics, but even eating foods pickled in cider vinegar has digestive benefits, as the acidity stimulates acid production in your stomach, which will break down your food more quickly and boost the absorption of the nutrients in your food!  Its an interesting turn of events where our taste buds and our tummies are completely in tune with each other!!!

This pickle is a quick one I do in smaller batches and keep in the fridge, but I have increased the quantities and canned it in a hot water canner for the recommended amount of time (Bernardin has a step-by-step guide to home canning).  If you go that route, make sure you pack the pickle in the jar so there are no air bubbles.  It does not have a lot of brine, so really press it down as you fill your jar to remove any air pockets.  This will keep for several weeks in the fridge.

Eggplant … In a pickle!!!

Eggplant … In a pickle!!!

Ingredients

  • 1/4 cup vegetable oil
  • 5-6 cloves garlic, minced
  • 1 T fenugreek seeds
  • 1 T cumin seeds
  • 1 T black mustard seeds
  • 1 T Madras curry powder
  • 1/2 tsp cayenne pepper
  • 1/2 tsp smoked paprika
  • 1 c cider vinegar
  • 1/2 cup water
  • 1 T salt
  • 2 T sugar or honey
  • 5-6 cups eggplant, cut into 3/4" cubes
  • 1 T ginger, minced or grated

Instructions

  1. Heat the oil in a large saucepan over medium-high heat, and add the seeds, stirring until the mustar seeds begin to pop.
  2. Add the curry powder, stirring for 30 seconds while it toasts, then add the eggplant and garlic, lower the heat to medium, stirring for 3-4 minutes.
  3. Add all the other ingredients, stirring to combine everything. Turn the heat to medium-low and simmer for 20-30 minutes until the eggplant pieces are soft and cooked through.
  4. Spoon into sterilized glass jars and store in the fridge OR process in a hot water canner for the recommended amount of time for the size of your jars.
http://realfoodmadeeasy.ca/2013/08/eggplant-pickle/

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Janice Mansfield is a personal chef who specializes in creating customized catering and baking for people with food sensitivities. A recipe developer and baker by day, by night, she enjoys delving into the history of classic cocktails and created a line of cocktail bitters for no other reason than she wanted chocolate bitters in her Manhattans! In her spare time, she documents the antics and unbearable cuteness her two Shiba Inus over at Life in the Shiba Shack.

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