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20 small pickling eggplants
Wash the eggplants, remove stems. Make a lengthwise slit on one side of each one.
Place them in a laminated pot, cover with vinegar, bring to a boil and simmer over medium heat for 20 minutes, or until tender.
Drain in a colander until completely dry and cold. In a saucepan, bring to a boil 2 tablespoons salt in 1 quart vinegar wine. Mix 1 tsp. of salt with herbs and garlic, stuff the eggplants and press shut.
Sterilize jars in boiling water. Drain and dry, fill to within 1/2" of the top with stuffed eggplants, cover with salted vinegar and seal. Store in a cool, dark place for 40 days.
Poster's Notes:
Posted by Viviane Barzel
Nutritional Info Per Serving: N/A
1-1/4 quart wine vinegar
2 tablespoons salt (not with iodine) I used coarse kosher salt
2 cups fresh mint, chopped
1 cup chopped coriander or parsley (I mixed both)
3 bulbs of garlic, peeled and chopped
I made this Friday morning...but have to wait 40 days before opening the jar...