Pickled Eggplant With Mint And Garlic Recipe

1. 1

   Prepare a small canning pot and 2 pint jars. Place 2 new lids in a small pot of water and bring to the barest simmer.

2. 2

   Pour vinegar into a medium saucepan and bring to a boil. Once it boils, add eggplant and simmer for 2-3 minutes.

3. 3

   When time is up, remove eggplant cubes from vinegar with a slotted spoon and place them in a bowl. Add garlic, mint and salt and stir to combine.

4. 4

   Pack eggplant into jars and top with boiling vinegar, leaving 1/2 inch headspace.

5. 5

   Tap jars gently to remove any trapped air bubbles. If necessary, add more brine to return the headspace to 1/2 inch.

6. 6

   Wipe rims, apply lids and rings and process jars in a boiling water bath canner for 10 minutes (start your timer when the water returns to a boil, not when the jars first go in).

7. 7

   When time is up, remove jars from canner and let cool on a folded kitchen towel.

8. 8

   When jars are cool enough to handle, remove rings and test seals by grasping edges of lids and carefully lifting jars. If lids hold fast, seals are good.

9. 9

   Store jars in a cool, dark place. They are ready to eat within 1 week, but can be kept up to one year.

* Per serving · 4 servings · Values may vary.

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