Pickled Eggplant (Aubergine)

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Ready In:
45mins
Ingredients:
8
Yields:
5 pints
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ingredients

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directions

  • Boil eggplants and onions in water for 5 minutes, drain, plunge into ice water and drain again.
  • Meanwhile place allspice, peppercorns and cinnamon into a spice bag and cook with vinegar, honey and water to boiling.
  • Simmer until syrup is thick.
  • Add eggplants and onions and heat through.
  • Remove bag and pour mixture into clean hot jars.
  • Seal and process in a boiling water bath for 15 minutes at altitudes up to 1000 feet.

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