Pickled Crispy Baby Eggplants: A Traditional Side Dish with a Tangy Twist

Baby eggplants in a bowl

A delicious and tangy side dish – Pickled Baby Eggplants.

Pickled baby eggplants, or “Cà pháo muối” in Vietnamese, is a traditional side dish that pairs perfectly with a hearty bowl of rice. This mouthwatering delicacy is a favorite among many, not only for its taste but also for its unique texture and aroma. The eggplants are pickled to perfection, resulting in a crisp, white appearance, with a tangy, salty, and slightly spicy flavor, enhanced by the subtle fragrance of ginger, garlic, and shallots. Accompanied by boiled water spinach and mồng tơi soup, this dish is a true culinary delight.

In addition to its culinary appeal, pickled baby eggplants also boast a range of health benefits. When consumed in moderation, they can act as a mild laxative, diuretic, and aid in treating edema, detoxifying the body, and even addressing stomach ailments such as ho lao.

The Secret to Pickling Baby Eggplants: A Crisp, White, and Tangy Treat

While the process of pickling baby eggplants is not overly complicated, achieving the perfect crisp, white texture and flavor requires a few key techniques. Here’s a step-by-step guide to creating this delicious side dish, especially during the hot summer months:

Ingredients:

  • 2 kg baby eggplants
  • 500g rock sugar
  • 500 ml fish sauce
  • 1 liter of water
  • 500 ml white vinegar
  • 3 large red chilies
  • 6 small spicy green chilies
  • 3 cloves of garlic
  • 3 shallots
  • A small piece of ginger
  • A small piece of galangal

Instructions:

  1. Sun-dry the eggplants until they are slightly wilted. Cut them into pieces and soak them in a mixture of white vinegar, salt, and a small amount of diluted flour to remove any toxins. Soak for approximately 30 minutes, then rinse thoroughly with filtered water.
  2. In a pot, combine 1 liter of water, 500 ml of white vinegar, 500 ml of fish sauce, and 500g of rock sugar. Bring this mixture to a boil to dissolve the sugar, then set it aside to cool.
  3. Finely chop the garlic, chilies, ginger, and galangal. Once the fish sauce mixture has cooled, add these ingredients and stir well.
  4. Place the eggplants in a container and pour the spiced fish sauce mixture over them. Stir well, then cover and leave at room temperature for a day. The next day, taste the eggplants; they should be crisp, with a perfect balance of sourness, spiciness, sweetness, and saltiness. Store them in the refrigerator for long-term enjoyment.

Tips for Successful Pickling:

  • Choose eggplants that are neither too young nor too old. Opt for a crisp variety if possible.
  • Allow the eggplants to wilt slightly before pickling. Sun-drying is ideal.
  • Remove the stems and soak the eggplants in a mixture of water, salt, and white vinegar immediately after cutting to prevent discoloration.
  • Ensure that the eggplants, containers, and utensils are thoroughly cleaned and sterilized before pickling.
Fresh baby eggplants

Choose fresh, crisp baby eggplants for the best results.

Important Consumption Advice:

  • Avoid pickling or storing baby eggplants in low-quality plastic containers, as they may leach toxic chemicals into the food. Consuming pickled eggplants from such containers can increase the risk of cancer, especially stomach cancer.
  • Pickled baby eggplants have a high sodium content. Excessive consumption may lead to health issues such as edema, heart failure, high blood pressure, and stroke.
  • Individuals with a history of high blood pressure or stomach ulcers should refrain from consuming pickled baby eggplants. This dish should also be limited for children, pregnant women, and nursing mothers.
Frequently asked questions

The secret to achieving bright white, crisp, and sulfur-free pickled cauliflower is in the preparation and the use of specific ingredients. The key steps include using fresh cauliflower, brining it in a vinegar solution, and then packing it in airtight jars with the right spices and flavorings.

Start by selecting fresh, firm, and tightly packed cauliflower heads. Remove any discolored or bruised florets, and cut the head into evenly sized florets. Soak the florets in a brine solution made of vinegar, water, and salt for about 24 hours. This process helps to preserve the crispness and bright white color.

Discoloration can occur due to the presence of sulfur compounds. To prevent this, use distilled or filtered water, and avoid overcooking the cauliflower. Additionally, the use of certain spices like turmeric or mustard seeds can naturally add a yellow hue, so adjust the quantities or omit them if desired.

After brining, rinse the florets and pack them tightly into sterilized glass jars. Add spices like peppercorns, bay leaves, and red pepper flakes for flavor. Cover the florets with the brine solution, leaving about 1/2 inch of headspace. Seal the jars tightly and store them in a cool, dark place for up to 2 months.

Yes, you can create a mixed vegetable pickle by adding carrots, onions, or cucumbers. Ensure that the vegetables are compatible with the brine and adjust the soaking time accordingly. Always use fresh, crisp vegetables for the best results.
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