A traditional winter pickle made by stuffing small eggplants with garlic, celery stalk, and red pepper, then ripening them in a vinegar brine. With its sour-spicy character, it rounds out the table alongside main dishes and olive-oil dishes, especially in winter.
Lightly trim the stem ends of the small eggplants and blanch in boiling salted water for two to three minutes, then drain and let cool completely.
Finely chop the garlic, celery stalk, and red pepper and mix with salt; slit the eggplants lengthwise through the center and fill with this mixture.
Pack the stuffed eggplants tightly into a sterilized jar.
Boil the water, vinegar, and salt, then let cool to lukewarm; pour over the eggplants to fully cover them and seal the jar tightly.
Let the jar ferment in a cool, dark place for three to four weeks; taste to check the sourness, then store in the refrigerator.
Important: be sure to boil the eggplants and drain them well before stuffing, otherwise the brine will become watery and the pickle will spoil quickly. Sterilize the jars and make sure all the eggplants stay under the brine; if air remains on top, there's a risk of mold. It's ready to eat after fermenting for three to four weeks in a cool, dark place.
Tying the eggplants' middle with string or a toothpick while stuffing them prevents the filling from spilling out; remember to remove the toothpicks before serving.
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