Pickled Eggplant with Basil

From Herbal Pantry

12 finger eggplants
¾ cup salt, divided
3 cups white wine vinegar
1 tablespoon sugar
2 tablespoons black peppercorns
1 teaspoon grated fresh ginger
3 garlic cloves, peeled
24 large basil leaves
4 sprigs parsley
4 sprigs marjoram or oregano

Wash and dry eggplants, then cut into quarters. Sprinkle ½ cup of the salt over cut surfaces and set aside to drain 30 minutes. Wipe eggplant pieces dry. In a non-aluminum saucepan, combine vinegar, sugar, remaining ¼ cup salt, peppercorns, ginger, garlic, and 2 cups water; bring to boil. Add eggplant and simmer over medium heat 5 minutes. Remove garlic. Divide eggplant among 4 sterile pint jars with tight fitting lids. Add 6 basil leaves and a sprig of parsley and marjoram or oregano to each jar. Process in a hot water bath 15 minutes. Let stand at least 2 weeks before using. Makes 4 pints.

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