Eggplant Pickles

Preserving Method: Water-Bath-Canning

Makes about 6 (16 oz) pint jars 

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

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 

Directions

1. 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. 
2. 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. 
3. 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. 
4. 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 and adjust headspace, if necessary, by adding hot pickling liquid. Wipe rim. Center lid on jar. Screw band down to fingertip-tight. 
5. 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 pressed.