Step 1

Preparation

Step 2

Cut each eggplant lengthwise into two halves.

Step 3

Mix garlic with hot pepper and salt.

Step 4

Fill each eggplant half with some of the garlic mixture.

Step 5

Pinch the eggplant slightly to keep the filling inside. You can use a

Step 6

string, parsley stems, or other media to tie them. Arrange the stuffed

Step 7

eggplants in a pickling jar.

Step 8

Combine the vinegar, sea salt and water. Boil for 5 minutes, then cool to

Step 9

room temperature.

Step 10

Pour the liquid on the eggplant to cover by at least 3 inches.

Step 11

Seal jar and set to pickle for 2-3 weeks.