Pickled Eggplant
Ingredients
- 3 cup white wine vinegar
- 2 1/4 pound eggplant, cubed
- 2 tbsp chopped garlic
- 1/4 cup basil leaves
- 2 teaspoon salt
Instructions
Boil vinegar and blanch eggplant in vinegar for 2 minutes. Transfer eggplant to a bowl using slotted spoon. Add garlic, basil and toss. Pack eggplant and seasoning into jars. Return vinegar to a boil and fill the jars within 1/4". Process in BWB and store for 1 week before using.