For crisp and delicious pickled baby eggplant, free from scum, pre-soaking in brine is essential. Use cooled boiled water mixed in specific ratios, add galangal and garlic, and ensure your jars are spotless. Firmly press down on the eggplants during the process.
1. Ingredients
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Baby Eggplants: 1 kg (choose eggplants that are medium-sized, white, and with immature seeds)
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Coarse Salt: 4-5 tablespoons
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White Sugar: 1-2 tablespoons
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Garlic: 1 bulb (peeled and sliced)
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Galangal: 1 root (cleaned and thinly sliced or crushed)
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Fresh Chili (optional): a few peppers
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Cooled Boiled Water: 1 liter
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Clean, dry glass jars or ceramic pots
2. Step-by-Step Guide to Pickling Crisp Baby Eggplants
Step 1: Prepare the Baby Eggplants
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Wash the eggplants and trim the stems. If the eggplants are large, you may halve or slightly crush them to speed up the pickling process.
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Soak the eggplants in a dilute salt solution for 30 minutes to remove excess sap and whiten them.
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Rinse and completely dry the eggplants afterward.
Note: Eggplants retaining water tend to develop scum and become slimy. Ensure they are thoroughly dried.
Step 2: Mix the Brine in the Right Proportions
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Mix 1 liter of cooled boiled water with 3 tablespoons of salt and 1.5 tablespoons of sugar. Stir until dissolved.
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Add garlic, galangal, and chili to the brine for natural antibacterial properties and a delightful aroma.
Step 3: Arrange the Eggplants in the Jar
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Place the dried eggplants into glass jars or ceramic pots.
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Pour the brine over the eggplants until they are fully submerged. Use a weight (such as a ceramic plate or a bag of clean water) to press the eggplants down, ensuring they stay beneath the brine’s surface.
Tip: Sprinkle a few extra salt grains on top to prevent scum formation.
Step 4: Proper Storage
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Seal the container and store it in a cool, dry place away from direct sunlight.
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After 2-3 days, the eggplants will be mildly sour and at their most delicious.
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For extended storage, once the eggplants reach your desired level of sourness, transfer them to the refrigerator. This slows down the souring process, maintaining crispness and whiteness for longer.
3. Tips to Prevent Scum and Slime
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Never use dirty hands or wet chopsticks to handle the eggplants during pickling.
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Ensure the eggplants are fully submerged in the brine at all times.
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Sterilize your jars by rinsing them with boiling water and allowing them to dry completely before use.
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Galangal, garlic, and chili act as natural antibacterial agents, enhancing flavor and preventing scum formation.
4. Delicious Variations
Try these tasty twists on pickled baby eggplants:
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Quick Pickled Baby Eggplants: Enjoy these after just 1-2 hours of pickling, served with fish sauce, garlic, and chili.
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Baby Eggplants Pickled in Fish Sauce: Substitute the brine with diluted fish sauce and add garlic and sugar for a savory-sweet treat.
Pickling baby eggplants can be tricky. Even a small mistake, like not drying the eggplants thoroughly or using wet utensils, can cause scum and slime to form. However, with the method described above, you can confidently create a jar of crisp, fragrant, and long-lasting pickled baby eggplants without any preservatives or artificial additives.
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