Pickled Eggplant (version III)
Batinjan Makboos (2 votes)
3 medium eggplants
Wash eggplant (don't peel); trim off stems and cube. Cook in boiling, lightly salted water for several minutes. Drain thoroughly.
2 pounds sugar
3 pints vinegar
1 teaspoon paprika
2 tablespoons peppercorns
4 tablespoons cloves
6 tablespoons poppy seeds
4 tablespoons cinnamon
4 tablespoons ginger
1/4 pound mustard seeds
6 tablespoons fennel seeds
7 pint jars
Meanwhile, cook sugar, vinegar, and paprika together until mixture boils. Add eggplant cubes and all remaining ingredients. Bring to a boil and boil 3 minutes. Eggplant should hold cube shape. Put eggplant into sterilized jars and cover with pickling liquid.
Seal and store 2 weeks before using.
a Beautifull recipe, lovely with all your cold meats and salads.
Mrs W.P. Higgs, Great Brakrivier.S.A.
The author does not say whether this should be water bath canned. I don't know how I'd use all that up in two weeks...
Rita, Garland, TX
I think the recipe tells you to store it for 2 weeks, not eat it in 2 weeks.
Anonymous, Location not stated.
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