Preparation :
Wash the eggplants. Carefully
make a lengthways cut down the middle of each eggplant so that they do not split
in two. Boil water with the juice of half a lemon. Put eggplants in boiling
water and cook them until they become tender. Put the eggplants into a strainer
and place a weight on them to drain away the water. Chop the carrots, fresh red
peppers and cabbage, peel the garlic. Put them into a bowl and add enough
vinegar to cover the chopped vegetables. Add 10 grams of salt for 1 liter of
vinegar to the bowl and press with the hand. Fill the eggplants with the
vegetable and vinegar mixture. Tie the eggplants with celery. Pack the eggplants
tightly into jars. Decorate the jars by putting carrot and lemon slices between
eggplant fillings. Pour vinegar and salt mixture so as to cover the eggplants
fillings. Place a weight on the eggplants and close the jars. Your pickels will
be ready to server in 25-30 days. |