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Export 8 ingredients for grocery delivery
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.
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