“Smoky Lemon and Mint Eggplant Pickles” by Brooklyn Brine

I just found this recipe from Brooklyn Brine!

“Smoky Lemon and Mint Eggplant Pickles”
By Brooklyn Brine

• 2 large eggplants peeled and medium diced
• 1 dried chipotle rough chopped (if in adobe sauce, rinse thoroughly)
• 1 lemon thinly sliced
• 1/4 bunch fresh mint
• 1 quart apple cider vinegar
• 1 quart water
• 3 tablespoons sea salt
• 2 tablespoons evaporated cane sugar
• 3 tablespoons yellow mustard seed
• 3 tablespoons coriander seed
• 1 teaspoons black peppercorn
• 2 teaspoons smoked paprika

1. Peel and chop eggplant, cover eggplant with a generous amount of salt and let stand for one hour. Thoroughly rinse eggplant and set aside.
2. Combine water, vinegar, salt, and sugar in a large non-reactive stock pot and bring to a boil.
3. While waiting for the brine to boil thinly slice the lemon with the peel, wash the mint, and thinly chop the chipotle.
4. Divide spices, eggplant, lemon and mint into two sterilized 1/2 gallon containers.
5. Once the brine has boiled for 15 minutes, distribute it evenly in both containers.
6. Refrigerate for three days.

http://culture.wnyc.org/articles/last-chance-foods/2010/jan/15/last-chance-foods-brooklyn-brine/