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Melanzana Balsamica (Pickled Balsamic Eggplant)

By Flamingo Musings
Contributed by Renee Joslyn
Standard boiling water bath canning instructions included. Makes about 3 pints. Excellent served over pasta or cold as part of an appetizer plate.
Uploaded by: Flamingo Musings

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Ingredients

1 ½ lbs baby eggplant

1 large red spring onion

3 large cloves garlic

1 cup red wine (preferably Italian)

1 cup water

1 tsp canning salt (or 1 ½ tsp kosher salt)

1 tsp crushed red pepper (optional)

¾ cup balsamic vinegar (5% acidity or higher)