Small eggplants are stuffed with garlic, celery, and red pepper, then cured in a vinegar brine for this traditional winter pickle. Its tangy, spiced flavor complements main dishes and olive-oil dishes, especially in winter.
Trim a little off the stem ends of the small eggplants. Boil them in salted water for 2–3 minutes, drain, and let them cool completely.
Finely chop the garlic, celery, and red pepper, then mix with the salt. Make a lengthwise slit down the middle of each eggplant and fill it with the mixture.
Pack the stuffed eggplants tightly into a sterilized jar.
Bring the water, vinegar, and salt to a boil, then let the brine cool until lukewarm. Pour it over the eggplants until they are fully covered, and seal the jar tightly.
Leave the jar to ferment in a cool, dark place for 3–4 weeks. Taste to check the tang, then store in the refrigerator.
Important: Boil the eggplants and drain them thoroughly before stuffing; otherwise, excess water will dilute the brine and the pickles may spoil quickly. Sterilize the jars and keep the eggplants fully submerged in the brine to reduce the risk of mold. They are ready to eat after fermenting in a cool, dark place for 3–4 weeks.
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