Ingredients
Units
Scale
- 1 dozen eggplants
- 1 handful salt
- 1/2 cup sugar
- 2 tsp dry mustard
- 1/2 cup vinegar
- 1 tsp ajinomoto
- 1/2 cup soy sauce
Instructions
- Slice eggplants in 1/4 inch thickness. Soak in salt for 1 to 2 hours. Drain. Squeeze out excess water.
- Mix together sugar, dry mustard, vinegar, ajinomoto, and soy sauce to create pickling mixture.
- Pack mixture and eggplants in jar and store in refrigerator.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Pickles