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Pickled Eggplant

2 lb eggplant, in bite size pieces
3 tablespoon white vinegar
2 large cloves garlic, minced
2 tablespoon chili powder
2 teaspoon ground ginger
2 teaspoon turmeric
1/2 cup vegetable oil
1 tablespoon cumin seeds
1 tablespoon fenugreek seeds
1 1/2 cups white vinegar
1 cup granulated sugar
4 hot red chili peppers, finely chopped
1/4 cup gingerroot, finely chopped
2 tablespoon pickling salt

Place 4 pint mason jars in boiling water bath canner, cover with
water and turn on heat.

Cube unpeeled eggplant into bite sized pieces and reserve. Combine
3 tablespoons vinegar, garlic, chili powder, ginger and turmeric
in a small bowl to form a paste and reserve.

Heat oil on medium high in a large saucepan. Add cumin and fenugreek
seeds and saute for 1 minute. Add eggplant and saute for about 10
minutes or until eggplant is just tender. Reduce heat and add
reserved paste and 1-1/2 cups vinegar, sugar, chili peppers,
gingerroot and salt. Stir over medium heat for about 5 minutes or
until boiling.

Remove hot jars from canner and ladle pickles into jars within 1/2
inch of rim (head space). Affix lids and screw bands. Process in
boiling water 15 minutes for half pints and 20 minutes for pints.

NOTE: Heat may be adjusted by varying the amount and/or type of
hot peppers used.

Yield: 3+ pints


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