Pickled Eggplant (Aubergine)

1. 1

   Boil eggplants and onions in water for 5 minutes, drain, plunge into ice water and drain again.

2. 2

   Meanwhile place allspice, peppercorns and cinnamon into a spice bag and cook with vinegar, honey and water to boiling.

3. 3

   Simmer until syrup is thick.

4. 4

   Add eggplants and onions and heat through.

5. 5

   Remove bag and pour mixture into clean hot jars.

6. 6

   Seal and process in a boiling water bath for 15 minutes at altitudes up to 1000 feet.

* Per serving · 4 servings · Values may vary.

No additional tips available.