Pickling Eggplant Recipe?

I must be getting dementia because I bought a pound of eggplant on 2 separate occasions within the same week (so I have alot)..... we cannot eat that many so wondered if anyone had a good pickling recipe that keeps awhile.Pickling Eggplant Recipe?
PICKLED EGGPLANT





3 eggplants


3 c. white vinegar


1 c. olive oil


1/4 c. white vinegar


1/2 c. wine vinegar


3 garlic cloves, minced


2 celery stalks, chopped


2 lg. red peppers, diced


Oregano





In large bowl, slice 3 eggplants (without skin). Place in colander, sprinkle with salt and layer between paper towels. Put a heavy bowl on top. Set aside for 2 hours. In large bowl combine 3 cups of white vinegar with drained eggplant and leave overnight.


Next morning, wring out each slice twice and cut into strips. Put in large bowl mixed with 1 cup olive oil, 1/4 cup white vinegar, 1/2 cup wine vinegar, 3 garlic cloves minced, 2 celery stalks chopped, 2 large red peppers diced and a dash of oregano (optional).





Mix well and put into Mason jars and refrigerate. Lasts 2 to 3 months.





OR





PICKLED EGGPLANT





3 eggplants


3 c. white vinegar


1/2 c. oil


1/2 c. wine vinegar


1/4 c. white vinegar


3 cloves garlic, minced


2 stalks celery, chopped


3 red peppers, chopped





In large bowl, slice eggplant (without skin) and layer between salt. Pour 3 cups of white vinegar over eggplant and leave overnight. Wring out each piece twice - slice into strips. Put in large mixing bowl and add 1/2 cup oil, 1/4 cup white vinegar, 1/2 cup wine vinegar. Add garlic, celery and peppers. Mix well, put in glass jars and refrigerate.





OR





PICKLED EGGPLANT





Eggplant


1 qt. wine vinegar


Red pepper flakes


Pieces of garlic


Olive oil


Oregano





Dilute vinegar with half water. Put in red pepper flakes. Bring to a boil, put in peeled eggplant slices and boil a few minutes, drain and cool.


In a jar put a little olive oil, then eggplant, garlic, oregano until jar is filled, let stay a week and store.





JMPickling Eggplant Recipe?
PICKLED EGGPLANT





6 lb. sm. eggplants


2 1/2 tbsp. salt, divided


2 qt. distilled white vinegar


2 tsp. dried hot red pepper flakes, divided


1/2 c. pickled capers, optional


6 cloves garlic, peeled %26amp; sliced


1 tbsp. dried oregano, divided





Rinse and peel eggplant. Cut into 1/4 inch lengthwise slices, then cut slices into lengthwise 1/4 inch strips. Place the shredded eggplant into a nonreactive (plastic or stainless) colander and toss with 1 1/2 tablespoons salt. Place a plate on the eggplant and place a weight (like several large cans of tomatoes) on the plate. Let eggplant stand for 2 hours, so that bitter juices drain away. Place colander under running cold water and rinse eggplant quickly. After rinsing the eggplant, take a handful at a time and squeeze out all the excess water from it. Set aside.


Bring vinegar and hot pepper flakes to boil and add eggplant. Raise heat to highest and allow eggplant to remain in vinegar for 2 minutes. Lift eggplant out with a skimmer to a nonreactive bowl. Reserve vinegar.





Wash 6 pint jars and immerse in pot of boiling water. Remove jars with tongs and fill halfway with the eggplant. Add optional capers, oregano and garlic. Fill jar with eggplant to within 1 inch of top. Return vinegar to a oil and ladle into jars, filling them to within 1/2 inch of the top. Wipe rims of jars with a clean, damp cloth. Immerse lids in boiling water and cover jars. Screw on rings and cool jars. Label, date and store jars in a cool, dark place. To serve the pickled eggplant, drain it and toss with olive oil. Makes 6 pints.
Lightly Pickled Eggplant





Ingredients:


2 lb Japanese eggplant


4 c Red wine vinegar


4 c Water


1 tb Coarse salt


30 Fresh mint leaves


5 lg Garlic cloves, thinly sliced


1/2 ts Red pepper flakes


2 c Olive oil, or as needed





Instructions:


Peel the eggplants %26amp; cut them into 1/4'; thick slices. Bring the vinegar,


water %26amp; salt to a boil in a heavy saucepan. In the boiling liquid, immerse


as many of the eggplant slices as possible in one layer. Lower the heat to


a simmer %26amp; set a weighted plate on top of the eggplant to keep it


submerged. Cook for about 10 minutes, until it is soft %26amp; easily pierced.


Remove with a slotted spoon. Repeat with the remaining slices of eggplant.


If the liquid becomes too concentrated, add 1 c more of both water %26amp;


vinegar. Arrange a layer of eggplant slices in a glass bowl. Sprinkle with


some mint, garlic %26amp; red pepper flakes. Repeat until all the layers are used


up %26amp; cover with olive oil. Cover %26amp; allow to marinate at room temperature


for 2 days.











YOU CAN SLICE THEM THIN, DREDGE IN SEASONED FLOUR, THEN EGG, BACK IN FLOUR AND FRY TIL CRISP AND FREEZE THEM. WHEN YOUR READY FOR EGGPLANT PARMESIAN, JUST TAKE EM OUT OF THE FREEZER. make sure they are separated and not touching when you freeze em!
A balsamic vinaigrette would be a good idea....





1/4 cup balsamic vinegar


1 Tbs minced onion


1 tbs minced garlic


1/2 tsp


1/2 tsp pepper


3/4 cup oil





They taste GREAT grilled
PICKLED EGGPLANT





3 eggplants


3 c. white vinegar


1 c. olive oil


1/4 c. white vinegar


1/2 c. wine vinegar


3 garlic cloves, minced


2 celery stalks, chopped


2 lg. red peppers, diced


Oregano





In large bowl, slice 3 eggplants (without skin). Place in colander, sprinkle with salt and layer between paper towels. Put a heavy bowl on top. Set aside for 2 hours. In large bowl combine 3 cups of white vinegar with drained eggplant and leave overnight.


Next morning, wring out each slice twice and cut into strips. Put in large bowl mixed with 1 cup olive oil, 1/4 cup white vinegar, 1/2 cup wine vinegar, 3 garlic cloves minced, 2 celery stalks chopped, 2 large red peppers diced and a dash of oregano (optional).





Mix well and put into Mason jars and refrigerate. Lasts 2 to 3 months.