How to Easily Pickle Eggplant

Who doesn’t love pickled vegetables? I know I do! But I sometimes get bored eating the traditional types of pickled vegetables, like cucumbers, onions, peppers, and beets. I want to try something different!

Pickled eggplant is not only delicious – and a great way to use up all of that extra eggplant from the garden – but it’s also highly nutritious. Pickled foods are great for your digestive health, and they make the perfect accompaniments to just about any type of meal (and, you know, they’re great on their own, too!).

pickled eggplant

You can pickle any type of eggplant you want. Pickling is a great way to use up older eggplants or those that are less desirable for other applications, like dehydration and freezing. Pickling makes your eggplant crispy and tender, so you can use any type of eggplant you want – even ones that have sat in the refrigerator for a bit too long.

That being said, the best pickled eggplant will always be made out of the highest-quality ingredients. Therefore, you should select eggplants that are firm and ripe, as well as those that are free from any kind of blemishes.

Here’s how you can make your own pickled eggplant at home.

fresh sweetcorn fritters

Sweetcorn Fritters Recipe

The Homesteading Hippy
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Cuisine Native American
Calories 338 kcal


  • 3 teaspoons butter for frying
  • 1 cup of flour
  • 1 ½ teaspoons baking powder
  • ½ a teaspoon salt
  • 2 large eggs
  • ½ cup milk
  • 1 teaspoon lemon zest
  • 4 cups fresh sweetcorn cut from the cob
  • ½ cup spring onions sliced
  • ½ cup red pepper chopped fine
  • ½ cup cilantro chopped


  • Mix flour, baking powder and salt in a bowl and make a well in the center.
  • In a separate jug whisk together the eggs and milk.
  • Add the egg mix to the dry ingredients and whisk to combine until the batter has no lumps.
  • Combine sweetcorn, spring onion, pepper, and cilantro in a separate bowl.
    corn, red pepper, cilantro and spring onions
  • Add fresh ingredients to the batter, mixing to combine.
    batter with sweetcorn mix
  • Heat butter in a well seasoned cast iron skillet or a non-stick frying pan over medium heat.
  • Drop in a tablespoon full of batter if you are making smaller fritters for a snack platter, or increase to two full tablespoons of batter for larger family size fritters for a meal.
    corn fritter ready to fry in butter
  • Fry until golden – it should take around 2 minutes per side – they are ready to turn when you see small bubbles forming on the upper side.
    golden sweetcorn fritters ready to serve
  • To serve place fritters on a plate and place a blob of crème fraiche on each, then arrange a folded triangle of shaved ham, smoked salmon or a homemade beef patty on top, top with a twist of black pepper and decorate with some shaved cucumber.
    fresh sweetcorn fritters


To serve:
  • ½ cup crème fraiche
  • 12 slices shaved ham, smoked salmon, or 8 small 1½ ounce homemade beef patties (2 per person)

Using Pickled Eggplant

Pickled eggplant can be canned, or it can be kept in the refrigerator. In most cases, it will last for a week or more there (although it may start to lose crunch and flavor after that first week). Pickled eggplant tastes great in pasta salads as well as on freshly toasted bread.

The best recommendation for using pickled eggplant? Don’t get impatient – and make sure you wait the appropriate amount of time before opening your jars of pickle eggplant! Ideally, you should wait at least a week before opening a jar so that the flavors really have time to percolate in the jars.


Now that you know how to pickle eggplant, I’m sure you are going to want to give it a try. You can pickle any type of eggplant, and it will make a fantastic addition to the crudité table at your next dinner party – I guarantee it!

Want to learn more about some other ways you can preserve eggplant? Make sure you check out our comprehensive list of the best ways to preserve eggplant. Also, You can find instructions on how to can pickled eggplant in this article.

eggplant pickling pin

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2 thoughts on “How to Easily Pickle Eggplant”

  1. Sorry, but I am confused. You have said
    ” If you have any ingredients that aren’t covered, add more vinegar and water until they are. ”
    Them why did you say
    “Place them there for about three minutes and then remove the eggplant from the liquid. Squeeze out any more excess liquid.”
    Why “Squeeze out any more excess liquid”. if I am just going to cover them with (I presume) Vinegar and water (and is this the liquid that I boiled the eggplant in?)?

    1. I’ve always strained the eggplant prior to canning it just because the water that’s contained in the eggplant, if left in the eggplant, tends to make it soggy when you go to can it (because you’re adding additional water and vinegar that the eggplant won’t absorb if it’s already filled with water). I get that can be confusing though, so it might just make sense to omit the part about squeezing excess liquid from the eggplant. It’s more important that the eggplant remains covered in the jars so that the jars can and seal properly. Does that make sense?

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