As promised in last week's blog, here is the recipe for the Pickled Aubergines. This recipe is a bit of a mish mash from different sites and a bit of my own crafting. I only did a small test batch which filled one bottle.
1 Large Aubergine (as from our garden)
1/3 cup White Vinegar
1/3 cup Brown Vinegar
Water
2 - 3 Cloves Garlic
1 Handful Oreganum (fresh from our garden of course)
Salt
- Slice the aubergine in disks (width). If it is huge like the ones we grow, cut in 4 lengthways, then in slices.
- Salt thoroughly and sit in a colander for about an hour.
- Rinse off and place the aubergines in a small pot with the vinegars and enough water to cover.
- Bring to the boil, and once boiling, boil the aubergines for 2 minutes.
- Drain in a colander reserving the liquid.
- Once the aubergines have cooled, layer tightly in a jar with the origanum and garlic clove quarters.
- Cover with a 50:50 mix of olive oil and pickling liquid. Fridge for about 4 days before eating.
Exquisite nibbles at affordable prices. There now, doesn't that sound lovely?
No comments:
Post a Comment