PICKLING PARADISE ~ MELANZANA AKA PICKLED EGGPLANT

Pickle pickle pickle.  I LOVE PICKLES.  By that comment I mean I love just about anything pickled.  Oh me, Oh my, a pickle in a pie.  Haha just made that up.  Maybe the coffee here in Texas is getting to me and making me giddy.

The wonders of PICKLING, you can pickle just about anything. Yep, I said it and mean it! Did you know that?  So, when I came across Melanzane Sott'aceto, I just had to give it a try.  Are you asking yourself just what I am talking about yet?  If so, let me educate you.  It is an Italian style pickled eggplant.  Since you all know I love all things Italian you understand just why I had to try this tasty looking delight.  For those who do not know me, I love all things pickled and all things Italian, including my quarter Sicilian husband.  I am pretty sure that makes me quarter Italian too, although per Anchestry.com I have zero Italian blood.  That means I must grab it by marriage rights.

FYI, in Italian pickled veggies are called sottaceti.  This comes from sotto meaning under vinegar. That's your fun fact for today folks.

I came across this recipe about 3 years ago when the Garden God was good to me and blessed me with some pretty purple eggplant.  After all, what is a girl to do when the Garden God blessed you? Surely you can not turn your back on her, right?  If you say right, keep reading.  If you say wrong, it is now a must for you to keep reading!!!!

You can use just about any eggplant you wish but if you decide to use a large mature eggplant please choose a male one.  Yes, there are male and female eggplants.  The male has fewer seeds and therefore less bitter.  If a man is reading this please do NOT read anything into that and by no means use it on any female of your acquaintance.  You can sex an eggplant by looking at its indentation at the bottom.  Is that TMI?  Seriously though, if its deep and looks like a dash it is a female.  A male eggplant is shallow and round.  Ha, I so just rocked that.  Yes, ladies please use that in accordance to any useful comment made to the opposite sex called man.  Ok, I need to get back on topic.  If you are using an eggplant that is thick skinned you may wish to peel it.

MELANZANA BALSAMICA

Ingredient

•  1 1/2 pound eggplant
• 1 red/purple onion
• 6 garlic cloves
• 1 cup Chianti 
• 1 cup water
• 1 teaspoon canning salt
• 2 teaspoons crushed red pepper flakes
• 3/4 cup balsamic vinegar

Directions

• Sterilize pint canning jars.
• Prepare a water bath canner by adding water and bring to boil.  Remember you need enough water to cover your jars by one inch.
• Wash and dry eggplant.  Cut off bottom and stem top.  If you are using a thick-skinned eggplant peel it.  Slice lengthwise.  You may slice thin or thick making many pieces or large pieces.
• Peel onion and slice.
• Peel garlic and smash with a knife blade.  
• In a large saucepan add wine, water, salt, and vegetables.
• Bring to a boil, stirring occasionally, reduce heat allowing to cook 5 minutes. 
• Add balsamic vinegar cooking additional 5 more minutes. 
• Divide the hot vegetables into jars, packing firmly.
• Add hot liquid to jars and remove bubbles.  I use wooden chopsticks.  Leave 1/2 inch headspace.  
• Clean rims of jars, place lids on jars and seal with rings finger tight.
• Place jars into boiling water in the water bath canning.  Process 10 minutes.

I normally turn off heat allow jars to cool 5 minutes in my water bath canner.  This helps to reduce liquid loss.

I have to admit Italians know how to live and enjoy life.  Not that others do not.  I am talking about foodwise living.

This is amazing as on an antipasto tray.  Wonderful on sandwiches.  You name it and it is good. Oh totally forgot open a jar and pour over pasta.  Yum yum good.

ENJOY!!

Stay tuned for my extra garlic dill pickles.  It is one of the few recipes that I use a different brine to make.