How to Make Easy Eggplant Shoyuzuke (Soy-Sauce Preserved Eggplant Pickles)

Whether or not you normally love eggplants, if you like soy sauce and Japanese pickles, I am confident you’re going to LOVE these. I have a cucumber shoyuzuke recipe here at the blog that I also can’t get enough of, and I’ve never had someone make or try it yet who didn’t love it.

If you’ve been growing or have access to some nice slender Ichiban or other Japanese eggplants, I encourage you to give this a whirl! They’re done in about ten minutes and delicious by the next day. You won’t believe how much favor you’ll get out of such an easy process either.

They will stay good for months or more but can begin to soften within a week or so. Although they’re only crunchy (if you start with very fresh, firm eggplant) for a little while, they stay nice and firm for a long time; but let’s face it, we’re talking about eggplants, not cucumbers or other veggies that are super crunchy to start with. If you really insist on a solid crunch that won’t go away, I recommend the cucumber shoyuzuke recipe linked above, or sub with other veggies like snap peas, carrots, onion, etc.

Yield:

3 lbs. of eggplant pickles, in a half gallon jar.

To make a smaller quantity, just halve the ingredients of everything and use a quart jar

Equipment:

Dry skillet (for toasting spices)
Mortar & pestle
Knife & cutting board
Mason jar (half-gallon)
Medium/Large saucepan
Wooden stirring spoon
Measuring cups & spoons
Slotted spoon
Half gallon mason jar
Canning funnel (optional, but helpful)

Ingredients:

1 TBSP black peppercorns
Optional: pinch of Szechuan peppercorns
2 cloves garlic, quartered
2 cups soy sauce
1 cup rice vinegar
1/4 cup water
1.25 cups white sugar (250g)
1 finger ginger (15g), thinly sliced
1–2 Thai chilies or Chiles de Arbol (to taste)
3 lbs. Ichiban / Japanese eggplant, cut into 1/3″–1/2″ slices
Garnish (optional): sesame oil and/or toasted sesame seeds

Directions:

1. Toast the spices In a dry skillet over medium-low heat, toast black peppercorns and optional Szechuan peppercorns for 2–3 minutes until fragrant. Remove from heat and crush coarsely with mortar & pestle.

2. Prepare the jar Add crushed spices and quartered garlic to the Mason jar.

3. Make the brine In a medium saucepan, combine soy sauce, rice vinegar, water, white sugar, sliced ginger, and (optional) chilies. Stir over medium-high heat until sugar dissolves and liquid is hot and steamy (not boiling).

4. Cook the eggplant Add eggplant slices to the brine. Reduce heat to low and simmer for 4–5 minutes, gently stirring about once per minute. Remove from heat.

5. Transfer to jar Use a slotted spoon to move the eggplant into the prepared Mason jar with garlic and spices. Pour the hot brine over using a canning funnel if needed.