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pickled-baby-eggplants-small-whole

Pickled Baby Eggplants (Small, whole)

Delicious and tangy pickled baby eggplants, perfect as a side dish or snack.
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Preparation Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Course: Side Dish
Cuisine: Mediterranean
Servings: 4 servings
Calories: 50 kcal

Ingredients 

Main Ingredients

  • 500 g Baby eggplants
  • 2 cups White vinegar
  • 1 cup Water
  • 2 tablespoon Salt
  • 1 tablespoon Sugar
  • 4 cloves Garlic peeled
  • 1 teaspoon Black peppercorns
  • 1 teaspoon Mustard seeds

Instructions 

  1. 1. Wash the baby eggplants and trim the stems.
  2. 2. In a large pot, bring vinegar, water, salt, and sugar to a boil.
  3. 3. Add the baby eggplants to the boiling mixture and cook for 5 minutes.
  4. 4. Remove eggplants with tongs and pack them into sterilized jars.
  5. 5. Add garlic, peppercorns, and mustard seeds to each jar.
  6. 6. Pour the hot vinegar mixture over the eggplants, leaving ½ inch headspace.
  7. 7. Seal the jars and let them cool to room temperature.
  8. 8. Store in the refrigerator for at least a week before serving.

Nutritional Value

Calories: 50kcal | Carbohydrates: 10g | Protein: 1g | Sodium: 700mg | Potassium: 200mg | Fiber: 3g | Sugar: 4g | Vitamin C: 5mg | Calcium: 20mg | Iron: 1mg

Keywords

Eggplants, Pickled, Vegetarian
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