SAEDNEWS: Barberry and Eggplant Pickle: A Delicious Homemade Delight
According to the Family Magazine service of Saed News, pickles are among the most delicious side dishes served alongside meals, offering a wide variety of flavors. The main season for making pickles is usually autumn, but some pickles can be prepared with ingredients available year-round. Eggplant pickle is one of the most popular and flavorful Iranian pickles, made in many varieties using different vegetables and ingredients.
Eggplant pickles are typically prepared using various methods, all of which are delicious. One such variation, eggplant and barberry pickle, is especially easy to make and offers a unique taste thanks to the addition of barberries. If you love making diverse and flavorful pickles, follow along for our guide to preparing eggplant and barberry pickle.
Ingredients
Eggplants: 10
Barberries: 1 cup
Chopped aromatic herbs (mint, garlic leaves, cilantro): 1 cup
Vinegar: as needed
Rock sugar (nabat): 2 sticks
Salt, pepper, and ground coriander seeds: as needed
Instructions
Wash the eggplants thoroughly and cut them into rings, keeping the skin on.
Place the sliced eggplants in a suitable pot along with salt and vinegar, and heat over the stove until the vinegar begins to boil. Ensure the vinegar completely covers the eggplants.
Once the vinegar boils, add the rock sugar and let it simmer until the eggplants are soft but not mushy.
Remove the pot from heat and transfer the eggplants and vinegar to a bowl to cool.
Once slightly cooled, add the barberries, chopped herbs, salt, pepper, and ground coriander, and mix well.
After the pickle has completely cooled, transfer it to clean, dry jars and store in a cool place. Enjoy!
Tips for the Perfect Pickle
Eggplant is a favorite vegetable in Iranian cuisine, rich in vitamins, calcium, phosphorus, fiber, potassium, and beneficial for heart health and cancer prevention. When buying eggplants, choose first-quality ones, as second- or third-tier eggplants are often seedy and bitter. For pickles, long and meaty eggplants work best.
Vinegars vary widely; grape vinegar is ideal for pickling due to its mild flavor and reddish color, which is softer than white vinegar.
Do not skip the rock sugar, which helps soften the sharpness of the vinegar and creates a milder taste.
If you have access to aromatic northern herbs, feel free to substitute them for the herbs listed in the recipe.
Always use a completely clean and dry glass jar for pickling. The lid should not be rusty or dented, and it must be sealed tightly to prevent air from entering, which can spoil the pickle.
