Eggplant Pickle

Materials:

* 2 kg small pickling eggplant

* 1 small head cabbage

* 1 carrot

* 3 red peppers pails

* 10-15 celery branches

* 1 bunch of parsley

* 1 cup vinegar

* 1 head of garlic

* 1 teaspoon sugar

* 3-4 bay leaves

* Rock salt , water

Preparation:

* Wash eggplant leaving the handle and the blade tip end portions with a longitudinal finger ( parts being separated from the ends of the ) divided into 4 equal parts .

* Boil in boiling salted water until soft . After finishing the process boiled into a container on top , put the pain by placing a weight on 3-4 hours of waiting for water to go .

* In the meantime, cabbage, peppers , parsley, garlic and celery leaves, wash and finely coast . Clean and chop the carrots into small cubes .

* Mix all the ingredients chopped and bitter eggplant releasing water to fill the cutouts , place the jar and wrap with celery stalk .

* To prepare the pickle jar of water until the water accounts receivable and into the water , each liter to 1.5 tablespoons of rock salt will add the salt , boil the water and leave to cool .

* Water cooled water ekleyin.turş of vinegar and water to cover the pour . I waited one month of the jar lid tightly shut .