I made these wonderful pickled vegetables recently and I had to wait two weeks before I got stuck in. It was worth the wait!
Pickled Aubergine (brungiel) and giardiniera
Cook time
Total time
A great way to prolong your vegetables. Childhood memories come back when making these. I was pleasantly surprised when I pickled my aubergine. They became a bright purple colour. These vegetables are great served with bread and oil or as a side starter dish.
Author: www.amaltesemouthful.com (Marlene Zammit)
Cuisine: Maltese
Ingredients
- For the pickled aubergine:
- 4 aubergines sliced length ways and then sliced in thin strips
- 4 tablespoons course salt
- Small handfuls of parsley, mint and basil chopped
- 4 garlic cloves sliced thinly
- 1 small red chillie sliced thinly
- 200ml white wine vinegar
- 2 tablespoons oil
- Small sterilised jar
- For the giardiniera:
- 2 small cauliflowers chopped into small pieces
- 12 girkins sliced
- 3 red chillies sliced thinly
- 6 garlic cloves (3 sliced thinly and 3 sliced whole)
- 5 large red long peppers sliced in thin rings
- 2 onions chopped
- 6 carrots diced
- 4 celery sticks sliced
- ½ cabbage chopped
- 2 tablespoons coriander seeds
- 10 bayleaves
- 2 tablespoons pepper corns
- 1 tablespoon salt
- 2 litres white wine vinegar
- 2 large sterilised jars
Instructions
- For the pickled aubergine:
- Place thinly sliced aubergine in a colander with the salt. Place a pot underneath and leave for two hours.
- Once the time is up squeeze any remaining water out of the aubergines.
- Add the aubergines mixed with the herbs and chillies into a small sterilised jar packed tightly.
- Boil the vinegar and then add on top of the aubergines.
- Add in the oil.
- Seal and leave for two weeks.
- Serve with some added olive oil.
- For the giardiniera:
- Mix all the ingredients together except for the vinegar.
- Place the vegetables tightly into two large sterilised jars.
- Boil the vinegar and distribute evenly into the jars until the vinegar reaches the top of the jar.
- Seal for at least two weeks before serving.