Bushehri eggplant pickle is one of the tastiest and most popular southern pickles, and with its spicy and mild flavor, it can be an attractive condiment to accompany meals. Below, we will teach you how to make this delicious pickle.
Ingredients for Making Bushehri Eggplant Pickle
You will need the following ingredients to make this pickle:
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- Small and slender eggplants: 7 kg
- Tamarind: 0.5 kg
- Dates: 10 pieces
- Garlic: 5 cloves
- Salt: 2 tablespoons
- Red pepper: as needed
- Red vinegar: 6 cups
- Pickling spice: 5 tablespoons
Steps to Make Bushehri Eggplant Pickle
To make Bushehri eggplant pickle, follow these steps:
Step One; Preparing the Eggplants
Wash the eggplants thoroughly and peel them if desired. Then place them in a large pot. If you prefer, you can also use the eggplants with the skin on.
Step Two; Making the Pickling Sauce
Place the tamarind in a bowl and add 4 cups of vinegar. Mix the tamarind well in the vinegar with your hands until completely dissolved. Strain this mixture and set the clear liquid aside. Mix the dates with 2 cups of vinegar and mash them like the tamarind to separate the pits. Strain this mixture as well and combine the clear liquid with salt.
Step Three; Final Combination of the Pickle
Pour the mixture of tamarind and date liquid over the eggplants. Then add red pepper, pickling spice, and grated garlic to the mixture and stir well. If the vinegar is insufficient, you can add a little more vinegar to completely cover the eggplants. Place the pot on the heat and initially increase the heat until the pickle boils. Then reduce the heat and let the pickle simmer for 15 minutes.
After cooking, turn off the stove and wait for the pickle to cool completely. Then pour it into dry and clean jars and store it in a dry and cool place. Enjoy!
Important Tips for Making Eggplant Pickle
For making pickling spice, you can use various spices such as coriander seed powder, angelica, cinnamon, and cumin. Additionally, you can adjust the amount of pepper to your desired spiciness. Using high-quality tamarind also greatly affects the final flavor of the pickle.
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