Great recipe, thanks for sharing. One of my standards. I make mine a bit more acidic with 50:50 vinegar / water. I also boil some celery after the eggplant and usually hot peppers. I finish the mix with some chopped sun dried tomatoes which gives it a nice finish. BTW, I believe if you keep the mix acidic, botulism cannot grow. Not sure just how low the ph needs to be, but I understand not very low to keep botulism at bay.
There’s no reason for botulism to occur if you clean the hard because it’s refrigerated it’s not like making sauerkraut where it’s kept in a jar on a kitchen shelf for two weeks.
Have you ever tried pickling the eggplant strips in the hot vinegar-salt brine and no oil. I do this with italian banana peppers [or pickling cucumbers] in sterilized jars and refrigerate for over a year. They stay crunchy. Maybe the hot not boiling water will cook the eggplant but not mush it up because it's not boiling but IS cooking enough while it cools. For an experiment, I'll try it. My family is all on plant-based, no oil diets for several food-caused diseases. HBP, Pre-diabetes, high-cholesterol, over weight and ulcerative colitis. After only 1-3 months everyone has reversed their conditions, for 5 yrs running now. But we've become very creative in the kitchen for our old favorites.💕
Love it! Can you show us how to make “sundried” tomatoes layered in jars like this? I’m sure the process is similar, I know my grandma used to make them like that with basil
Is there really a risk of botulism if you just put something in a jar?? I thought that was only a problem if you canned the food (created an airtight seal in a pressure cooker or boiling water bath). Botulism is super deadly so you don't want to take any risks with that (why I don't do canning!)
I think you are correct that it is mostly a problem for improperly canned food. When I originally published this recipe on my website over a year ago I didn't want to tell people to store it for too long in the fridge. A few authority food websites said botulism could form if left in the fridge for over 3 months. They might have been playing it safe, but I just wrote the same.
I love the beginning of this video. I need to learn to can and do things like this.
Hey thanks so much man!
Can’t wait to try this one!
Great recipe, thanks for sharing. One of my standards. I make mine a bit more acidic with 50:50 vinegar / water. I also boil some celery after the eggplant and usually hot peppers. I finish the mix with some chopped sun dried tomatoes which gives it a nice finish. BTW, I believe if you keep the mix acidic, botulism cannot grow. Not sure just how low the ph needs to be, but I understand not very low to keep botulism at bay.
Thanks for sharing the way you do it.
There’s no reason for botulism to occur if you clean the hard because it’s refrigerated it’s not like making sauerkraut where it’s kept in a jar on a kitchen shelf for two weeks.
@@wotiluvraw garlic in olive oil (or any oil) is an anaerobic environment and ripe for the formation and propagation of botulism.
Have you ever tried pickling the eggplant strips in the hot vinegar-salt brine and no oil. I do this with italian banana peppers [or pickling cucumbers] in sterilized jars and refrigerate for over a year. They stay crunchy. Maybe the hot not boiling water will cook the eggplant but not mush it up because it's not boiling but IS cooking enough while it cools. For an experiment, I'll try it. My family is all on plant-based, no oil diets for several food-caused diseases. HBP, Pre-diabetes, high-cholesterol, over weight and ulcerative colitis. After only 1-3 months everyone has reversed their conditions, for 5 yrs running now. But we've become very creative in the kitchen for our old favorites.💕
Making this today. Thanks so much!
Love this. Grandmom called scappece
Love your videos.
Just curious why you don't have 50MM subscribers? I love your recipes.
Great recipe thanks for sharing. How do you keep the Eggplant from turning brown while chopping?
Love it! Can you show us how to make “sundried” tomatoes layered in jars like this? I’m sure the process is similar, I know my grandma used to make them like that with basil
Thanks Matty! I've never made the sundried tomatoes from scratch, but love the ingredient. I will investigate and put that one on the list.
Thank god someone else salts their egg plant. Its honestly a hidden secret of Italian house holds
White onions detract from that flavor set, but I would think that minced yellow onions would be a good addition. Thoughts?
How do you cook pickled eggplants?
👍😋
Is there really a risk of botulism if you just put something in a jar?? I thought that was only a problem if you canned the food (created an airtight seal in a pressure cooker or boiling water bath). Botulism is super deadly so you don't want to take any risks with that (why I don't do canning!)
I think you are correct that it is mostly a problem for improperly canned food. When I originally published this recipe on my website over a year ago I didn't want to tell people to store it for too long in the fridge. A few authority food websites said botulism could form if left in the fridge for over 3 months. They might have been playing it safe, but I just wrote the same.
My grandmom re-used common jars. No special canning jars. Stored the scapece in the basement. Nobody died.
Pickled stuffed baby eggplant please
If you use the male eggplant, you won't have as many seeds in the eggplant.