Pickled Vegetables

• 5 Small Eggplants

• 1 to 2 Cups White Vinegar

• 5 Celery Sticks

• 2 Carrots

• 1/4 Cauliflower

• 1/4 Bunch: Mint, Parsley, Dill, Tarragon and Celery leaves

• 2 Garlic Cloves (for each 1 liter jar) 8 to 10 total

• 12 Small Onions (Charlotte)

• Chili Peppers (As preferred)

• 1 Tbsp Salt

PREPARATIONS:

1- Slice the eggplants, celery sticks, carrots.
2- Cut the cauliflower and cabbage in smaller pieces.

DIRECTIONS:

1- Place the sliced eggplants in a pot.
2- Add half a cup of white vinegar and cover with water.
3- Cover the pot with a lid and heat for 7 to 10 minutes.
4- Drain the cooked eggplants using a strainer.
Note: for the best result, use multiple (4) small jar/container as appose to one large one.
5- Take a small container, place handful of the herbs (Mint, Parsley, Dill, Tarragon and Celery leaves) in the container.
6- Place cabbage, cauliflower, carrots, small onions, celery, 2 to 3 garlic cloves and eggplants on top in layers.
7- Take few chili pepper (depending on the size of the contains), poke few holes/crack the chili pepper's skin, and place them in the container.
8- Top off the ingredients with more herbs (Mint, Parsley, Dill, Tarragon and Celery leaves).
9- Combine 1 tbsp salt, 1/2 cup of white vinegar and 1 and 1/2 cup water, stir until well mixed.
Note: Depending on your containers size, the salt, vinegar and water measurement needs to change but the ratio should stay the same.
10- Fill up the container with the vinegar mixture until it spills off.
11- Seal the jar/container tight with a lid so no air can enter.
12- Keep the jar at room temperature for 15 to 20 days. (don't open the jar within that period).
13- Keep in refrigerator afterwords.
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