Pickled Eggplant (batinjan Makboos) Recipe
Yield: 7 PintsRecipe by luhu.jp
Ingredients:
3 medium: Eggplants,
2 lbs: Sugar,
3 pint: Vinegar,
1 tsp: Paprika,
2 tbsp: Peppercorns,
4 tbsp: Cloves,
6 tbsp: Poppy seeds,
4 tbsp: Cinnamon,
4 tbsp: Ginger,
1/4 lbs: Mustard seeds,
6 tbsp: Fennel seeds,
7 each: Pint jars,
Directions:
Wash eggplant (dont 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@oanet.Com (Robin Cowdrey)
Source from luhu.jp
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@oanet.Com (Robin Cowdrey)
Source from luhu.jp