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The Ultimate Guide to Making Delicious and Crisp Pickled Garlic Shoots: A Tasty, Tangy Treat That’s Perfectly Preserved

To make sweet and sour pickled eggplant that is crispy, delicious, and free from discoloration or spoilage, one must possess a secret technique.

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30 August, 2024

A plate of pickled baby eggplant with a variety of spices and herbs.

Ms. Lee Hoa’s Pickled Baby Eggplant Recipe.

Ingredients:

– 1kg of fresh, crisp baby eggplant.

– Salt and a wedge of lemon for brining.

Spices and Seasonings:

– 100g of fresh galangal, 2 cloves of garlic, 30g of ginger, and 6 long red chilies.

– 200ml fish sauce, 200g of sugar, 100ml of vinegar, and 100ml of key lime juice.

– 1 teaspoon of chili paste.

Sliced baby eggplants in a bowl with spices and herbs.

Instructions:

Leave the baby eggplants in the sunlight to wilt slightly; sun-drying is even better. Then, cut off the stems and slice them to your desired thickness.

Sliced baby eggplants in a bowl of salted water with lemon.

As you slice, place the eggplants in a bowl of salted water with lemon juice (use 1 teaspoon of salt and 1 lemon wedge). Soak for 30 minutes, then rinse the eggplants 4-5 times until the water runs clear.

Rinsed baby eggplants in a colander.

A pot of boiling liquid with spices and seasonings.

In a pot, bring the fish sauce, sugar, vinegar, and key lime juice (with seeds removed) to a boil. Allow the mixture to cool.

Pack the baby eggplants into a clean glass jar. Add the galangal, garlic, ginger, and chilies, all finely chopped. Include 1 teaspoon of chili paste. Note that the chili paste should be added directly to the jar and not blended with the other spices.

Glass jar filled with baby eggplants and spices, ready for pickling.

Finally, pour the cooled fish sauce mixture into the jar. Stir well. You can enjoy this pickled baby eggplant after 30 minutes to an hour. However, it tastes even better if left to pickle for a day.

A glass jar of pickled baby eggplant, ready to be served.

Pickled baby eggplant served with herbs and a dipping sauce.

For an extra kick, serve with lemon leaves or a side of shrimp paste dip.

A plate of pickled baby eggplant with herbs and shrimp paste dip.

A bowl of sliced baby eggplants with spices and herbs.

Tips for Making Pickled Baby Eggplant:

– You can skip boiling the pickling liquid and pour it directly into the jar, but I prefer to be cautious and boil it first.

– To prevent discoloration, it’s crucial to use lemon, salt, and thoroughly rinse the eggplants to remove any residual sap. Ensure that the pickling liquid fully submerges the eggplants. Allowing them to wilt in the sun also reduces sap.

– To achieve a crisp texture, it’s essential to select the right variety of baby eggplant, one known for its crispness.

– Adding lemon leaves, similar to pickled sung (a type of prickly ash), provides an interesting twist. Alternatively, using key lime juice instead of lemon juice and vinegar will result in a more fragrant and captivating flavor.

A plate of pickled baby eggplant with herbs and spices.

Best of luck with your pickling adventures!

Frequently asked questions

Garlic shoots are the young, tender stems and leaves of the garlic plant. Pickling them is a great way to preserve their unique flavor and crisp texture, and it also enhances their health benefits.

To make pickled garlic shoots, you’ll need garlic shoots, vinegar, water, salt, sugar, and pickling spices. First, blanch the garlic shoots briefly, then pack them into sterilized jars. Next, prepare a brine by boiling vinegar, water, salt, sugar, and pickling spices. Pour the hot brine over the garlic shoots, ensuring they are fully submerged. Seal the jars and process them in a boiling water bath for long-term storage.

Absolutely! The beauty of pickling is that you can customize the brine to your taste preferences. Feel free to experiment with different types of vinegar, add extra spices, or include other flavorings like chili peppers or bay leaves.

Properly canned and sealed pickled garlic shoots can last for up to a year if stored in a cool, dark place. Once opened, they should be refrigerated and consumed within a few months.

Pickled garlic shoots offer similar health benefits to raw garlic, including antimicrobial and antioxidant properties. They are also a good source of vitamins and minerals, and the pickling process may enhance the bioavailability of certain nutrients, making them easier for your body to absorb.

While garlic is generally considered safe, some individuals may have allergies or intolerances. Introduce garlic shoots in moderate amounts to avoid any digestive issues. Additionally, the pickling process may reduce the potency of certain enzymes in the garlic shoots, so very sensitive individuals may still experience mild gastrointestinal discomfort.