Long Chinese Eggplant works best in this recipe, however the larger more common eggplant may also
You will need
5 lb eggplant (aubergine)
4-1/2 cups cold water
1-1/2 cups white vinegar
1/2 cup balsamic vinegar
3 Tbsp granulated sugar
1 Tbsp oregano leaves
2 tsp Ball® Pickling salt
6 cloves garlic
PREPARE boiling water canner. Heat jars in simmering water
until ready for use. Do not boil. Wash lids in warm
soapy water and set bands aside.
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
Immediately add to stockpot and return to a boil. Reduce heat and boil gently for 10 minutes, pressing
eggplant under the water every 2 minutes to remove air, until eggplant is tender. Transfer to a colander
over a sink and rinse with cold running water to stop the cooking process. Let drain for 1 minute
pressing out excess liquid. Set aside.
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
Remove from heat.
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.
air bubbles and adjust headspace, if necessary, by adding hot pickling liquid. Wipe rim. Center
lid on jar.
Screw band down to fingertip-tight.
PROCESS jars for 15 minutes, adjusting for altitude. Turn off
heat; remove lid and let jars stand 5 minutes.
Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is