My 2020 garden is filled with beautiful eggplants! What to do to preserve them? One of my favourite recipes is this one, based on the one found on the Serious Eats website. I am looking forward to serving them on crostini topped with feta, pickled eggplant and drizzled with olive oil.
To make 2 500 ml jars
2 1/2 cups red wine vinegar
1 1/2 lbs eggplant, peeled and cut into 1/2 inch cubes
1 1/2 tbsp garlic, chopped
1/4 cup mint leaves
1 1/2 tsp 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.