Every week on the Good Food Blog we celebrate Meatless Monday by sharing a vegetarian recipe from our archives.
Linda Ziedrich is the author of The Joy of Pickling. She first shared this recipe for Pickled Eggplant Cubes on September 19, 2009.
Keep reading for the full recipe…
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.