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
- This recipe is vegan
- This recipe is gluten-free
- This recipe is paleo
- Produce
- Eggplant (1 1/2 pounds)
- Garlic (1 1/2 tablespoons)
- Mint, leaves (1/4 cup)
- Condiments
- Red wine vinegar (2 1/2 cups)
- Cooking & Baking
- Pickling salt (1 1/2 teaspoons)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published November 8, 2011 (1 year ago).
17 people saved this recipe.
