I made one pint of this as one of my first canning recipes. I haven't opened the can yet, but since now I'm hanging out here, I've come to be more weary in assuming any recipe is okay.

I'm assuming since this is a uncut vinegar brine, it's probably a safe recipe?

Pickled Eggplant with Mint and Garlic

2 1/2 cups red wine vinegar
1 1/2 pounds eggplant, peeled and cut into 1/2 inch cubes
1 1/2 tablespoons chopped garlic
1/4 cup mint leaves
1 1/2 teaspoons pickling salt

Procedures

1

Prepare a small canning pot and 2 pint jars. Place 2 new lids in a small pot of water and bring to the barest simmer.

2

Pour vinegar into a medium saucepan and bring to a boil. Once it boils, add eggplant and simmer for 2-3 minutes.

3

When time is up, remove eggplant cubes from vinegar with a slotted spoon and place them in a bowl. Add garlic, mint and salt and stir to combine.

4

Pack eggplant into jars and top with boiling vinegar, leaving 1/2 inch headspace.

5

Tap jars gently to remove any trapped air bubbles. If necessary, add more brine to return the headspace to 1/2 inch.

6

Wipe rims, apply lids and rings and process jars in a boiling water bath canner for 10 minutes (start your timer when the water returns to a boil, not when the jars first go in).

7

When time is up, remove jars from canner and let cool on a folded kitchen towel.

8

When jars are cool enough to handle, remove rings and test seals by grasping edges of lids and carefully lifting jars. If lids hold fast, seals are good.

9

Store jars in a cool, dark place. They are ready to eat within 1 week, but can be kept up to one year.