Eggplant will turn to mush if canned according to traditional canning methods. Pickled eggplant can be made so the eggplant retains its crispness, with very little degradation to the fruit. You can make pickled eggplant from the standard oval variety or from the long, cylinder Japanese variety of eggplant. Either way, pickled eggplant is one way to preserve your garden's harvest.
Combine the vinegar, water and salt in a stockpot or large saucepan. Bring to a boil.
Wash seven pint canning jars. Add one garlic clove, one dill head and a bay leaf to each jar. Fill the remainder of the jar with sliced eggplant.
Ladle the pickling solution into each jar bringing the juice level to within 1/4 inch of the top.
Place a lid on each jar and secure with a canning ring.
Bring the water to a full rolling boil in a water bath canner.
Lower the filled jars into the canner using canning tongs.
Allow the canner to return to a full rolling boil and process the pickles for 15 minutes.
Remove the jars from the canner using the tongs and set them on a counter or tabletop to cool.
Things You Will Need
- Large stockpot
- 3 1/2 cups white vinegar
- 3 1/2 cups water
- 1/4 cup canning or kosher salt
- 7 pint canning jars, lids and rings
- 7 garlic cloves
- 7 dill heads
- 7 bay leaves
- 5 lbs. sliced eggplant
- Boiling water bath canner
- To prevent discoloration of the eggplant slices, dip them in lemon juice as they are cut.
- Check the lids after the jars have cooled. Press down in the center of the lid, if it flexes the jar has not sealed properly. Refrigerate the pickles and use as soon as possible.