5 Small Eggplants 14 Cabbage 1 to 2 Cups White Vinegar 5 Celery Sticks 2 Carrots 14 Cauliflower 14 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
Directions Slice the eggplants، celery sticks، carrots. Cut the cauliflower and cabbage in smaller pieces. Place the sliced eggplants in a pot. Add half a cup of white vinegar and cover with water. Cover the pot with a lid and heat for 7 to 10 minutes. Drain the cooked eggplants using a strainer. Take a small container، place handful of the herbs (Mint، Parsley، Dill، Tarragon and Celery leaves) in the container. Place cabbage، cauliflower، carrots، small onions، celery، 2 to 3 garlic cloves and eggplants on top in layers. Take few chili pepper (depending on the size of the contains)، poke few holescrack the chili pepper's skin، and place them in the container. Top off the ingredients with more herbs (Mint، Parsley، Dill، Tarragon and Celery leaves). Combine 1 tbsp salt، 12 cup of white vinegar and 1 and 12 cup water، stir until well mixed. Fill up the container with the vinegar mixture until it spills off. Seal the jarcontainer tight with a lid so no air can enter. Keep the jar at room temperature for 15 to 20 days. (don't open the jar within that period). Keep in refrigerator afterwards.
Note: For the best result، use multiple (4) small jarcontainer as appose to one large one. Depending on your containers size، the salt، vinegar and water measurement needs to change but the ratio should stay the same.