Pickled Eggplant

Preparation info
  • Makes five

    8 ounce

    • Difficulty


Appears in
Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

By Claire Criscuolo

Published 2014

  • About

I save empty glass jars to store Pickled Eggplant, Strawberry-Mint Vinegar, and other foods that I make. Glass is clean, non-porous, and safe, and I prefer it to plastic.


  • 8 cups organic white vinegar
  • 8 cups water
  • 3 medium-large eg


  1. Clean and dry five 8-ounce glass jars. Set aside.
  2. Pour the white vinegar and the water into an 8-quart pot. Cover