Whole Pickled Eggplants for Winter (Canned in Jars)
A simple preserving recipe in 20 minutes! Whole tender eggplants in jars with spicy, aromatic garlic - great flavor that many will love.
Updated : 23 February, 2026
Easy
About 30 min.
Ingredients
22
Eggplant
8
Garlic
2 tablespoon
Sugar
4 tablespoon
Table salt
6
Laurel leaf
16
Peppercorns
1 teaspoon
Vinegar essence
1.5 liter
Water
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to pickle whole eggplants for winter in jars? Prepare the required ingredients and spices for making flavorful pickled eggplants for storage.
Step 2
Put 8 black peppercorns into each of two sterilized 3-liter jars (about 3.2 qt each).
Step 3
Add 4 garlic cloves, cut in half, to each jar.
Step 4
Add 3 bay leaves to each jar.
Step 5
Add 1 tablespoon sugar to each jar.
Step 6
Add 2 tablespoons coarse pickling salt to each jar.
Step 7
Bring water in a pot to a boil and add the required amount of eggplants.
Step 8
Boil the eggplants for about 7-10 minutes, depending on size, turning them occasionally.
Step 9
While hot, place the eggplants into each of the two jars.
Step 10
Pour boiling water into the jars with the eggplants.
Step 11
Add 1 teaspoon of 70% vinegar essence to each jar.
Step 12
Top each jar up to the brim with boiling water.
Step 13
Seal each jar tightly with sterile lids (screw on or roll-seal).
Step 14
Turn the jars upside down and check for leaks.
Step 15
After checking the seals, cover the jars with a warm blanket until completely cool.
Step 16
Enjoy!
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