Pickled Garlic Brine Recipe for Vegetables
Learn how to make the best garlic brine recipe for grilling vegetables on the example of the eggplant!
Servings 4 servings
Calories 25kcal
Ingredients
- ½ cup water
- ½ cup rice vinegar
- 6 tbsps. soy sauce or 1 tbsp. salt
- 4 tbsps. sugar
- 2-3 garlic heads
- 2 bay leaves
- 5 black peppercorns
- a pinch of paprika flakes
- a pinch of chili flakes optional
- 4 medium eggplants
Instructions
- Gather all the ingredients. Slice garlic cloves. You can also crush them and cut them into smaller parts. The way you cut the garlic has no impact on the recipe, as you won’t be using it for serving the dish.
- Combine all the seasoning in a pot or a large saucepan on the stove. Bay leaves, black pepper, paprika, chili pepper flakes, water, rice vinegar, and soy sauce. You always can substitute soy sauce with salt; see the ratio in the ingredients list. Bring the mix to a boil.
- As soon as the brine starts simmering, add sliced garlic. Then take the saucepan from the stove at once. Let the garlic pickle at least for 2 hours to give all the flavor to the brine. However, the longer you wait, the better.
- Rinse the eggplants under running water and pat them with paper towels until dry. Cut the plant into desired shape (halves, slices or planks, wedges). Place sliced eggplant into a deep bowl or an airtight container. Pour the brine with garlic over it.
- If you have chosen a container, close the lead. If you have a bowl, use some weight (a flat plate will be perfect) to make sure that all the slices will be covered in this flavorful juiciness. Transfer eggplant to the fridge.
- In 12 hours, you can use it for grilling, baking, and cooking in the pan on the stove. Do not forget to smear eggplant with oil. Enjoy!
Notes
*calories per 100 g of raw eggplant