Pickled eggplant

10 kg eggplant

8 kg carrots

1,1 kg onions

400 g Pasternak

200 g celery root

200 g parsley root

red pepper hot pepper

For the filling:

6 l water

300 ml vinegar 6%

300 g salt

50 g sugar

Eggplant wash, cut off the stem, soak in salted water for 2-3 h, washed under running water.

Carrots cut into strips, fry.

Cut each eggplant lengthwise, fill with vegetable mixture, then canning is done as follows: eggplant to put not too tight, vertically in a suitable dish, pour the brine.

Transfer the eggplant in a cool dark place for 4-5 days, try the eggplant through the month.