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Pickled Eggplant
Yield: 3 x half-litre (US pint) jars
Course
Pickles
Cuisine
American
Keyword
Eggplant
Prep Time
30
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
1
hour
hour
Servings
3
x half-litre (US pint) jars
Calories
36
kcal
Ingredients
2
tablespoons
garlic
(minced)
4
tablespoons
basil
(fresh. chopped, loosely packed. 5 g)
750
ml
white wine vinegar
(5% acidity or higher. 3 cups / 24 oz)
1
kg
eggplant
(2 lbs)
2
tablespoons
salt
Metric
-
US Customary
Instructions
Mince the garlic; set aside.
Chop basil leaves coarsely; set aside.
Wash eggplant. then peel.
Cut eggplant into 2 cm (½ inch) cubes; set aside.
Put vinegar in a stainless steel pot, bring to a boil.
Put one-fourth the eggplant in the vinegar, bring back to the boil, and let boil 2 minutes, then remove with a strainer spoon and put in a bowl.
Repeat in similar batches for the rest of the eggplant.
To the bowl with the par-boiled eggplant, now add the garlic, basil and salt, and toss.
Pack hot into half-litre (US pint) jars.
Fill jars with the hot vinegar.
Leave 2 cm (½ inch) headspace.
Debubble, adjust headspace.
Wipe jar rims.
Put lids on.
Process in a water bath or steam canner.
Process 10 minutes; increase time as needed for your altitude.
Best after at least a month of jar time.
Nutrition
Serving:
100
g
|
Calories:
36
kcal
|
Carbohydrates:
6
g
|
Protein:
0.9
g
|
Fat:
0.2
g
|
Sodium:
5
mg
|
Fiber:
3
g
|
Sugar:
2.8
g