Pickled eggplant (batinjan makboos)

7 Pints

Ingredients

Quantity Ingredient
3 mediums Eggplants
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
¼ pounds Mustard seeds
6 tablespoons Fennel seeds
7 eaches Pint jars

Directions

Wash eggplant (don't peel); trim off stems and cube. Cook in boiling, lightly salted water for several minutes. Drain thoroughly.

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 itno sterilized jars and cover with pickling liquid. Seal and store 2 weeks before using. Helen Corey, "The Art of Syrian Cookery" Posted by Karen Mintzias From: From: Robinc@... (Robin Cowdrey)

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