Pickled Eggplant

1. 1

   Scrub eggplant and slice into 1/2-inch slices (or less).

2. 2

   Salt both sides of each slice and stack together.

3. 3

   Let sit overnight. Next morning, squeeze out all the juice you can.

4. 4

   In a kettle bring 1/2 vinegar and 1/2 water to a boil.

5. 5

   Add eggplant making sure they are covered with water.

6. 6

   Make sure liquid keeps boiling. Test eggplant with a fork as you would potatoes.

7. 7

   When soft, lay out open on a cloth to cool.

8. 8

   Do not overlap.

9. 9

   When cold, start packing.

10. 10

    Layer oil, garlic, hot pepper, then eggplant in jar. Continue to layer keeping enough oil to cover eggplant.

11. 11

    I use either Wesson or Mazola oil.

12. 12

    Good in sandwiches.

No additional tips available.