LOCATION: Recipes >> Preserving >> Pickled Eggplant 01
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Pickled Eggplant 01
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Pickled Eggplant
3 cups white wine vinegar
2 1/4 lbs eggplant, cubed
2 tbsp chopped garlic
1/4 cup basil leaves
2 tsps salt
Boil vinegar and blanch eggplant in vinegar for 2 minutes. Transfer
eggplant to a bowl using slotted spoon. Add garlic, basil and
toss. Pack eggplant and seasoning into jars. Return vinegar to
a boil and fill the jars within 1/4". Process in BWB and store
for 1 week before using.
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