20 small eggplants
In a pan of water, add a handful of course, rock salt, 1 tablespoon of tartar and 250ml of vinegar. Fill another pan with water and when it comes to the boil, add all the vegetables. Allow to cook for 5-10 minutes to soften a little. In a platter, finely chop the celery leaves, chili pepper, 2-3 of the long peppers, a few of the carrots and the garlic.
1 bunch of celery leaves
15 peppers of various kinds, long
1 chili pepper
10 small, green unripe tomatoes
5 carrots cut into sticks or rounds
1/2 bottle of vinegar
4-5 heads of garlic
1 1/2 tablespoons of lemon juice
Using a sharp knife, slice open the eggplants along one side; cut quite deeply and fill with the finely chopped vegetables. Wrap and tie each stuffed eggplant with stems from the celery (since these have been boiled they are flexible and can act as string).
Next, prepare the brine with water and rock salt. To check the saltiness of the brine, place a fresh egg in the bottom of the pan – if it rises to the surface and an area of the egg equivalent to the size of a small coin is exposed, then the brine is suitable for pickling.
Add 250ml of vinegar and a tablespoon of tartar to the brine. Mix well, throw in all the vegetables – eggplant, carrots, peppers, tomatoes, etc. – and set aside for 5 days.
On the fifth day, remove the vegetables from the brine and place in a ceramic jar. Pour oil over the top (corn oil is preferable as it does not freeze easily) and cover the jar. The pickled vegetables, which are now ready to eat, will keep for quite a while.
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