Pickled Eggplant

Directions

1. 1
   Scrub eggplant and slice into 1/2-inch slices (or less).
2. 2
   Salt both sides of each slice and stack together.
3. 3
   Let sit overnight. Next morning, squeeze out all the juice you can.
4. 4
   In a kettle bring 1/2 vinegar and 1/2 water to a boil.
5. 5
   Add eggplant making sure they are covered with water.
6. 6
   Make sure liquid keeps boiling. Test eggplant with a fork as you would potatoes.
7. 7
   When soft, lay out open on a cloth to cool.
8. 8
   Do not overlap.
9. 9
   When cold, start packing.
10. 10
    Layer oil, garlic, hot pepper, then eggplant in jar. Continue to layer keeping enough oil to cover eggplant.
11. 11
    I use either Wesson or Mazola oil.
12. 12
    Good in sandwiches.