Pickled Eggplant with Mint and Garlic

Name: Pickled Eggplant with Mint and Garlic
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 680 grams eggplant, peeled and cut into 1/2 inch cubes; 2 Tbsps chopped garlic; 59 milliliters mint leaves; 591 milliliters red wine vinegar; 2 teaspoons pickling salt

Pickled Eggplant with Mint and Garlic is a gluten free, primal, and whole 30 side dish. This recipe makes 2 servings with 155 calories, 4g of protein, and 1g of fat each. This recipe covers 13% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. If you have eggplant, garlic, pickling salt, and a few other ingredients on hand, you can make it.

Instructions

Prepare a small canning pot and 2 pint jars.

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Pot

Place 2 new lids in a small pot of water and bring to the barest simmer.

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Water

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Pot

Pour vinegar into a medium saucepan and bring to a boil. Once it boils, add eggplant and simmer for 2-3 minutes.

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Eggplant

Vinegar

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Sauce Pan

When time is up, remove eggplant cubes from vinegar with a slotted spoon and place them in a bowl.

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Eggplant

Vinegar

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Slotted Spoon

Bowl

Add garlic, mint and salt and stir to combine.

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Garlic

Mint

Salt

Pack eggplant into jars and top with boiling vinegar, leaving 1/2 inch headspace.

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Eggplant

Vinegar

Tap jars gently to remove any trapped air bubbles. If necessary, add more brine to return the headspace to 1/2 inch.

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Brine

Wipe rims, apply lids and rings and process jars in a boiling water bath canner for 10 minutes (start your timer when the water returns to a boil, not when the jars first go in).

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Water

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Kitchen Timer

When time is up, remove jars from canner and let cool on a folded kitchen towel.

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Kitchen Towels

When jars are cool enough to handle, remove rings and test seals by grasping edges of lids and carefully lifting jars. If lids hold fast, seals are good.

Store jars in a cool, dark place. They are ready to eat within 1 week, but can be kept up to one year.