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.
