Quick Pickled Eggplant with Garlic and Dill
Tender eggplant in a garlicky dill and vinegar brine, chilled for short-term refrigerator storage.
Quick pickled eggplant is tender, savoury and scented with garlic, dill and pepper. The source briefly cooks sliced eggplant in a salted vinegar brine, then cools it before serving. This version treats the result as a refrigerator pickle, not a shelf-stable preserve: use clean containers, chill promptly and keep the vegetables submerged in brine. Choose firm, glossy eggplants and cut them evenly so they soften at the same rate. The flavour improves after chilling, making this a useful make-ahead side for grilled foods, sandwiches or a simple lunch. Wash eggplants and cut into even 2 cm pieces or rounds. Bring water, salt, peppercorns and bay leaves to a boil in a large saucepan. Add eggplant in batches and simmer 5 to 7 minutes until just tender. Stir in vinegar and simmer 2 minutes more.
Recipe card
Quick Pickled Eggplant with Garlic and Dill
Equipment: Knife, cutting board, mixing bowl, large skillet or saucepan
Ingredients
Instructions
Prepare eggplant
Wash eggplants and cut into even 2 cm pieces or rounds.
Make brine
Bring water, salt, peppercorns and bay leaves to a boil in a large saucepan.
Cook
Add eggplant in batches and simmer 5 to 7 minutes until just tender. Stir in vinegar and simmer 2 minutes more.
Cool
Remove from heat and cool promptly. Do not leave at room temperature for more than 2 hours.
Pack and chill
Layer eggplant with garlic and dill in a clean covered container. Pour over enough brine to cover, seal and refrigerate at least 12 hours.
How to tell when it is ready
Eggplant is tender but still holds its shape.
Tips
- Use firm, unblemished eggplants.
- Cut pieces evenly.
- Keep eggplant covered by brine.
- Use a clean fork each time.
Troubleshooting
- If the dish cooks unevenly, cut ingredients into similar sizes.
- Taste and adjust seasoning before serving.
Substitutions
- Use a similar neutral cooking oil if needed.
- Choose fresh herbs that complement the dish.
Variations
- Adjust herbs or seasoning to taste.
- Add a pinch of chilli for gentle heat.
Serving suggestions
- Serve with rye bread.
- Add to a savoury sandwich.
- Pair with grilled vegetables.
- Offer alongside roasted meat.
Make ahead
Prepare and measure ingredients in advance; finish cooking shortly before serving.
Storage
Keep submerged and covered in the refrigerator; use within 5 days.
Food safety
This is a refrigerator pickle, not a tested shelf-stable canning recipe. Keep refrigerated and use clean utensils.
Frequently asked questions
Can I prepare this ahead?
Prepare suitable components ahead and refrigerate them promptly.
How should I store quick pickled eggplant with garlic and dill?
Keep submerged and covered in the refrigerator; use within 5 days.
Serve warm and refrigerate leftovers promptly.
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