Pickling & Relishes

Eggplant Pickles

Pickling & Relishes

Eggplant Pickles

Long Chinese Eggplant works best in this recipe, however the larger more common eggplant may also be used.


6 Pint Jars (16oz)


45 Minutes

Processing Time:

15 Minutes


5 lb eggplant (aubergine)

4-1/2 cups cold water

1-1/2 cups white vinegar (5% acidity)

1/2 cup balsamic vinegar (at least 5% acidity)

3 Tbsp granulated sugar

1 Tbsp oregano leaves

2 tsp pickling salt

6 cloves garlic

Water Bath Canning



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Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set aside with bands.


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Bring water to a rapid boil in stockpot. Working quickly to prevent browning, peel and remove ends from eggplants. Cut into sticks approximately 3 inches long and 3/4 inch wide. Immediately add to stockpot and return to a boil. Reduce heat and boil gently for 10 minutes, pressing the eggplant under the water every 2 minutes to remove air, until eggplant is tender. Transfer to a colander placed over a sink and rinse with cold running water to stop the cooking process. Let drain for 1 minute without pressing out excess liquid. Set aside.

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Combine in a large stainless-steel saucepan, white vinegar, balsamic vinegar, sugar, oregano and salt. Bring to a boil over medium-high heat, stirring to dissolve sugar. Add eggplant and return to a boil. Remove from heat.

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To guarantee the most delicious preserved foods, always begin with the best-quality produce at its peak of ripeness.


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Place 1 clove garlic in each hot jar. Pack hot eggplant into hot jars to within a generous 1/2-inch of top of jar. Ladle hot pickling liquid into jar to cover eggplant, leaving 1/2-inch headspace. Remove air bubbles. Wipe the jar rim. Center the lid on the jar. Apply the band, and adjust to fingertip-tight. Place the jar in the boiling-water canner. Repeat until all the jars are filled.

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Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner, and bring water to a rolling boil. Process pint jars 15 minutes, adjusting for altitude. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.