Ingredients :

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3 med Eggplants
2 lb Sugar
3 pt Vinegar
1 tsp Paprika
2 tbl Peppercorns
4 tbl Cloves
6 tbl Poppy seeds
4 tbl Cinnamon
4 tbl Ginger
1/4 lb Mustard seeds
6 tbl Fennel seeds
7 x Pint jars

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Method :

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* Wash eggplant (don't peel); trim off stems and cube. Cook in boiling, lightly salted water for several minutes. Drain thoroughly.
* Meanwhile, cook sugar, vinegar, and paprika together until mixture boils. Add eggplant cubes and all remaining ingredients. Bring to a boil and boil 3 minutes. Eggplant should hold cube shape. Put eggplant itno sterilized jars and cover with pickling liquid. Seal and store 2 weeks before using.