to sterilized glass jars. Press down to submerge completely in oil. Seal and refrigerate. Allow to marinate for a few days before eating. Once opened, always keep submerged in oil and consume within 2–3 weeks.
Ingredients
EGGPLANTS
4, medium
WHITE VINEGAR
4 cups
SALT
to taste
GARLIC
2 cloves
CHILI PEPPERS
1-2
FRESH PARSLEY
OLIVE OIL
as much as needed
How To Make Pickled Eggplants
Peel and cut: Peel the eggplants and cut them in half, then into long thin strips.
Pickle in vinegar: Place the strips into a large
