Canned Eggplants in Vinegar and Chili Pepper — You’ll find lots of wonderful produces at farmer’s markets this time of year. If youare eager to capture all these Summer flavors and do some canning at home, this marinated eggplant recipe is definitely what you’re looking for. Canning your eggplant in oil can preserve it for a week, a month, or more. So you can enjoy a flavorful, spicy treat for months after you prepare it!
Table of Contents
Photo credit: © Eatwell101.com
Ingredient list for the canned eggplants
- 8 mini purple eggplants
- Salt
- 1 clove of garlic
- 1 cup (25cl) of white vinegar
- 3 cups (75cl) of water
- Good quality olive oil
- 1 bird pepper, whole or ground
- Oregano
Photo credit: © Eatwell101.com
Directions
1. Wash the small eggplants and cut them into strips. Here, I kept the slices attached by the stem. You can do the same with larger eggplants, but you’ll have to peel them.
2. Eggplant is best when the bitter juice is drawn out before canning. Put eggplants in a colander and sprinkle with a good amount of salt. Allow the eggplant to drain for 1h, up to 1h30. For larger specimens, wait for 3h.
3. Once this time has elapsed, rinse the eggplant’s stripes and press them between your hands several times to drain as much water as possible.
4. Bring water and vinegar to a boil in a saucepan and then soak the eggplant for 2-3 minutes.
5. Collect eggplant using a slotted spoon. Mix or layer your ingredients in the sterilized canning jar. Place them with a few pieces of peeled garlic, oregano, and a little bit of ground or minced pepper between each layer of eggplant. Press to pack it well, then cover with olive oil. Add a ladle of the boiled water/vinegar mix (or a tablespoon, depending on the size of the jar).
6. Close the lid tightly and store in a cool, dark place for at least one week. The longer it sits, the better. Enjoy on fresh bread!
Tips:
Regarding the water/vinegar mix, the 3/1 ratio is approximate and works well for small eggplants. Too much vinegar will alter the taste. But if you want to use bigger eggplants, just make sure to respect the principle of 2 parts water for 1 part vinegar (2/1 ratio).
Easy Canned Eggplants Recipe
- 8 mini purple eggplants
- Salt
- 1 clove of garlic
- 1 cup (25cl) of white vinegar
- 3 cups (75cl) of water
- Good quality olive oil
- 1 bird pepper, whole or ground
Instructions
- Wash the small eggplants and cut them into strips. Here, I kept the slices attached by the stem. You can do the same with larger eggplants, but you'll have to peel them.
- Eggplant is best when the bitter juice is drawn out before canning. Put eggplants in a colander and sprinkle with a good amount of salt. Allow the eggplant to drain for 1h, up to 1h30. For larger specimens, wait for 3h.
- Once this time has elapsed, rinse the eggplant's stripes and press them between your hands several times to drain as much water as possible.
- Bring water and vinegar to a boil in a saucepan and then soak the eggplant for 2-3 minutes.
- Collect eggplant using a slotted spoon. Mix or layer your ingredients in the sterilized canning jar. Place them with a few pieces of peeled garlic, oregano, and a little bit of ground or minced pepper between each layer of eggplant. Press to pack it well, then cover with olive oil. Add a ladle of the boiled water/vinegar mix (or a tablespoon, depending on the size of the jar).
- Close the lid tightly and store in a cool, dark place for at least one week. The longer it sits, the better. Enjoy on fresh bread!
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