Pickled eggplant should join the pantheon of classic pickles. It deserves a spot up there between the kosher dills and dilly beans. Zippy and flavorful, it's perfect for pickle plates and quick appetizers. This recipe is adapted from one in Linda Ziedrich's The Joy of Pickling.
- Yield:makes 2 pints
- 2 1/2 cups red wine vinegar
- 1 1/2 pounds eggplant, peeled and cut into 1/2 inch cubes
- 1 1/2 tablespoons chopped garlic
- 1/4 cup mint leaves
- 1 1/2 teaspoons pickling salt
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.
Pour vinegar into a medium saucepan and bring to a boil. Once it boils, add eggplant and simmer for 2-3 minutes.
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.
Pack eggplant into jars and top with boiling vinegar, leaving 1/2 inch headspace.
Tap jars gently to remove any trapped air bubbles. If necessary, add more brine to return the headspace to 1/2 inch.
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).
When time is up, remove jars from canner and let cool on a folded kitchen towel.
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.
Store jars in a cool, dark place. They are ready to eat within 1 week, but can be kept up to one year.