Every week on the Good Food Blog we celebrate Meatless Monday by sharing a vegetarian recipe from our archives.
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Pickled Eggplant Cubes
3 cups white wine vinegar
2 1/4 lbs slender eggplants, peeled and cut into 3/8 to 1/2 inch cubes
2 Tablespoons crushed garlic
1/3 cup loosely packed small fresh basil leaves
2 tsps pickling salt
1. In a nonreactive saucepan, bring the vinegar to a boil. Blanch the eggplant in the vinegar for 2 minutes, in three or four batches. In a bowl, toss the eggplant with the garlic, basil and salt.
2. Pack the eggplant into pint mason jars and pour the boiling vinegar over, leaving 1/2 inch headspace. Close the jars with two-piece lids. Process the jars for 10 minutes in a boiling water bath.
3. Store the jars in a cool, dry, dark place for 1 week or longer before eating the eggplant. After opening a jar, store it in the refrigerator.