Mushroom-Style Pickled Eggplant for Winter (No Water-Bath)

Cooking method

1. Step 1:

   

   How do you make mushroom-style eggplant for winter without a water bath? Start by gathering all your ingredients. Rinse the eggplant and bay leaves under running water and pat dry with paper towels.

2. Step 2:

   

   Trim the stem ends off the eggplant and cut it into rounds about 1/2 inch (1 cm) thick. Then cut each round either in half or into 4 pieces, depending on the size — for smaller eggplant, halving is enough.

3. Step 3:

   

   Put the pieces in a deep dish — I used a pot, but a big bowl works too. Sprinkle the eggplant with 2 tablespoons of salt and mix well. Let it sit for about 30 minutes; the salt will draw out the bitterness.

4. Step 4:

   

   Prep the jars — sterilize them however you usually do. I use the oven: I put the well-washed jars and lids into a cold oven, set it to conventional (top-and-bottom) heat at 375°F (190°C), and leave them for 20 minutes. You can also sterilize over a water bath or in the microwave.

5. Step 5:

   

   Make the marinade. Pour 850 ml (about 3 1/2 cups) of water into a pot, add 1 teaspoon of salt, a pinch of sugar, and the vinegar. Drop in the bay leaves and peppercorns. Set the pot over high heat and bring it to a boil (carefully taste the marinade with a spoon and adjust the seasonings if you'd like).

6. Step 6:

   

   While the marinade heats up, pour cold water over the eggplant and immediately drain it — this rinses away the released juices and excess salt.

7. Step 7:

   

   Add about half the eggplant pieces to the boiling marinade. Once it returns to a boil, lower the heat to medium and cook for 10 minutes. Note that larger pieces will need a bit longer and smaller ones less — just don't overcook, or they'll turn to mush.

8. Step 8:

   

   While the eggplant cooks, peel the garlic and chop it into fairly large pieces, like in the photo. Use more or less garlic to taste.

9. Step 9:

   

   Lift the first batch of eggplant out with a slotted spoon. Turn the heat up to high, and once the marinade boils again, add the remaining eggplant. Lower the heat to medium and cook for another 10 minutes.

10. Step 10:

    

    Pack the first batch of cooked eggplant into a hot sterilized jar, scatter half the chopped garlic on top, and add one bay leaf from the brine.

11. Step 11:

    

    Add the second batch of eggplant to the jar along with the remaining garlic and bay leaf. Top off each jar with the marinade the eggplant cooked in.

12. Step 12:

    

    Seal the jars, turn them upside down, and wrap them in a towel. Once fully cool, store them in a cool, dark place or the refrigerator.

13. Step 13:

    

    In winter, open a jar and turn it into a wonderful appetizer salad: drain the marinade, put the eggplant in a bowl, add finely chopped onion and fresh herbs (dill is perfect), drizzle with a little oil, and stir well. The salad is ready — you'd never know it isn't mushrooms! Enjoy!