Balsamic Pickled Eggplant

  1. Fill the canning pot with water and bring to a boil. Place 3 pint canning jars and their lids into the pot and sterilize for 10 minutes. While this is happening:
  2. Wash and dry the eggplant, cut off the stem caps, and slice lengthwise into quarters. If using a less-tender-skinned variety of eggplant, you may wish to peel it first. Peel the onion, cut off the ends, cut in half lengthwise and cut into thick slices, also lengthwise. Peel garlic cloves and smash with the broad part of the knife blade.
  3. Put the vegetables into a medium non-reactive pot, add the wine, water, and salt, and bring to a boil, stirring occasionally. Reduce heat to medium-high, and allow to cook for 5 minutes.
  4. Add the balsamic vinegar and cook for an additional 5 minutes.
  5. Canning Instructions:rnDivide the hot vegetables equally between the 3 hot jars, pressing down firmly. Add the hot liquid to each jar. Release trapped air bubbles with a chopstick or any thin, non-metallic tool (such as a plastic knife), allowing the liquid to fill the space. Leave 1/2" headroom at the top of each jar, removing any excess liquid with a spoon.
  6. Clean the jar rims well with a wet paper towel, place lids on the jars, screw on the rings finger-tight, and return to the canning pot. Bring back to a rolling boil and process for 10 minutes. Turn off the heat and allow the jars to remain in the water for an additional 5 minutes before removing them to a covered surface to cool. Listen for the ping!
  7. Allow to meld for a minimum 1 1/2 - 2 weeks before using. Of course, it gets better with age.

eggplants, spring onion, garlic, red wine, water, canning salt, red pepper, balsamic vinegar

Taken from food52.com/recipes/22572-balsamic-pickled-eggplant (may not work)

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