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Pickled Eggplant

Yield: 3 x half-litre (US pint) jars

Course Pickles
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Yield 3 x half-litre (US pint) jars
Calories 36 kcal

Ingredients

Metric - US Customary

Instructions

  1. Mince the garlic; set aside.
  2. Chop basil leaves coarsely; set aside.
  3. Wash eggplant. then peel.
  4. Cut eggplant into 2 cm (1/2 inch) cubes; set aside.
  5. Put vinegar in a stainless steel pot, bring to a boil.
  6. Put one-fourth the eggplant in the vinegar, bring back to the boil, and let boil 2 minutes, then remove with a strainer spoon and put in a bowl.
  7. Repeat in similar batches for the rest of the eggplant.
  8. To the bowl with the par-boiled eggplant, now add the garlic, basil and salt, and toss.

  9. Pack hot into half-litre (US pint) jars.
  10. Fill jars with the hot vinegar.

  11. Leave 2 cm (1/2 inch) headspace.
  12. Debubble, adjust headspace.
  13. Wipe jar rims.
  14. Put lids on.
  15. Process in a water bath or steam canner.
  16. Process 10 minutes; increase time as needed for your altitude.
  17. Best after at least a month of jar time.