Canned Eggplants
Description
Perfect for winter pantry stocking. Home-canned eggplant is an easy process! The finished appetizer keeps well in a cool place all winter long. These tangy eggplants work as a salad substitute; you can also use them as a sauce for meat dishes and sides. Good luck. Jars keep for up to a year in a cool place.
Instructions
- 1
Step 1
Wash the eggplants and cut them into medium-sized pieces. Sprinkle them with salt and let stand for 2 hours.
- 2
Step 2
Wash the sweet and hot peppers and remove the seeds and stems. Cut them and run them through a meat grinder.
- 3
Step 3
Add oil, vinegar, salt, and sugar to the peppers. Bring the resulting mixture to a boil.
- 4
Step 4
Wash the eggplants and boil them in boiling water for 5 minutes.
- 5
Step 5
Drain the water from the eggplants, cover them with brine, and cook for another 5–6 minutes.
- 6
Step 6
Arrange the eggplants in sterilized jars and pour in the brine. Seal the jars and turn them upside down until completely cooled.
- 7
Step 7
The jars are sealed. Store for the winter.