Eggplant Pickles

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Preserving Method: Water Bath Canning

  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 a large pot of water to a boil. Working quickly to prevent browning, remove ends and peel eggplant. 
  3. CUT into 3-inch sticks, 3/4 inch thick. Drop eggplant into boiling water; boil gently 10 minutes, pressing eggplant under the water frequently to  remove air. 
  4. CAREFULLY drain eggplant; cover with cold water, drain thoroughly. 
  5. COMBINE vinegars, sugar, oregano and salt with 4-1/2 cups water in a large stainless steel saucepan. 
  6. COVER and bring to a boil. 
  7. PLACE 1 clove garlic in each hot jar. Pack eggplant into hot jars. Ladle hot pickling liquid over slices leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled. 
  8. 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.