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Pickled Eggplant with Mint and Garlic

kept bywmoss
recipe bySerious Eats

2 1/2 cups red wine vinegar
1 1/2 pounds eggplant, peeled and cut into 1/2 inch cubes
1 1/2 tablespoons chopped garlic
1/4 cup mint leaves
1 1/2 teaspoons pickling salt



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