Eggplant Pickle
Eggplant, the more common name for aubergine in this country is now
very popular and several varieties are grown extensively and are readily
available.
Ingredients: 6 eggplants, medium sized and firm
2 cups chopped onion
salt
1.5 caps cider vinegar
5 cups sugar
1 cup water
1 cinnamon stick
6 whole cloves
1 teaspoon whole white peppercorns
1 teaspoon mustard seed.
Tie the cinnamon stick, cloves, peppercorns and mustard seed in a spice
bag Steps 1. Peel the eggplant thinly and cut into small
cubes. Put in a saucepan with the chopped onion and cover the mixture
with lightly salted boiling water.
2. Boil the eggplant for 5 minutes, drain it and rinse under cold water.
Drain thoroughly.
3. In a large saucepan boil together the vinegar, sugar, cup of water
and- the spice bag.
4. Add the eggplant mixture and simmer until the syrup is thick and the
eggplant is tender.
5. Remove the spice bag and pack into hot sterilized jars and
seal.
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