South Indian Pickled Eggplant

Name: South Indian Pickled Eggplant
Yield: Serves 64, Makes two 1-pint jars
Cuisine: Asia, Indian
Ingredients: 1½ pounds, eggplant, cut into ¾-inch pieces; 2 teaspoons, canning and pickling salt; 3/4 cup, white wine vinegar; 1/2 cup, water; 1¼ teaspoons, tamarind pulp; 3 tablespoons, vegetable oil; 1 , small onion, chopped fine; 1 , small red bell pepper, stemmed, seeded, and chopped; 1 , red jalapeño or Fresno chile, stemmed, seeded, and minced; 3 , garlic cloves; 1 tablespoon, grated fresh ginger; 1 , cinnamon stick; 1¼ teaspoons, brown mustard seeds; 1¼ teaspoons, ground turmeric; 3/4 teaspoon, ground cumin; 3/4 teaspoon, ground coriander; 3/4 teaspoon ground, fenugreek; 1½ tablespoons, packed light brown sugar

6 comments

Spicy pickled eggplant is perfect alongside grilled meats, stuffed into flatbreads, or served with Indian food.

A cookbook recipe exclusively for All-Access members from Foolproof Preserving

SERVES64, Makes two 1-pint jars

TIME2¼ hours, plus 7 days chilling

A cookbook recipe exclusively for All-Access members from Foolproof Preserving

WHY THIS RECIPE WORKS

To start, we used fenugreek for subtle maple flavor and cumin, coriander, ginger, cinnamon, and turmeric for spice. Mustard seeds and a fresh chile offered a vibrant heat, and we added tamarind for a tart fruitiness. We pickled our eggplant...

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