1 1/2 kg of small eggplants, peeled and seeded
3 liters of boiling water (or enough to cover the eggplants)
1-2 tablespoons of salt
3 tablespoons of lemon juice
2 liters of cold water
6 cups of sugar
4 cups of water
15 whole cloves
2 cinnamon sticks
1 1/2 kg of small eggplants, peeled and seeded
3 liters of boiling water (or enough to cover the eggplants)
1-2 tablespoons of salt
3 tablespoons of lemon juice
2 liters of cold water
6 cups of sugar
4 cups of water
15 whole cloves
2 cinnamon sticks
In a large pot, place the eggplants, cover with 3 liters of boiling water and salt
Cook for 8-10 minutes or until they are tender
Drain
Mix lemon juice with 2 liters of cold water
Add to the eggplants and cover with a plate
Place a weight on top to keep them fully submerged (use a jar lid or gelatin, or another weight that won't crush)
Let it sit for one day to the next
Remove the eggplants and rinse several times
Gently squeeze out excess liquid
In a pot, combine sugar with 4 cups of water
Heat over low until a syrup forms
Add whole cloves and cinnamon sticks to a cloth, tie into a bag
Add the bag to the sugar syrup and cook for an additional 30 minutes
Remove the spice bag
With a skimmer, remove the eggplants and distribute them in hot sterilized containers
Pour the hot syrup over the eggplants, filling the containers to the top
Closure hermetically
Distribute in one large jar of 1 liter.
