Materials

4 red peppers
1 head garlic (crushed)
1/4 cup olive oil
5 cups of vinegar
10 small eggplants
juice of 2 lemons
1 kilo of cabbage
10 glasses of water
rock salt

Boil a saucepan halfway with water. When the water boils, reduce the fire slightly and squeeze the lemon juice. Add the aubergines and stir a few times, then add the aubergines and boil for 3 minutes.

Take the eggplants out of the pot with a ladle and set aside. 2–3 cups of water
Add more water, put it on the fire again and bring it to a boil.
This time, add the cabbages and wait for 3 minutes. After boiling together, remove the pot from the heat.
Cabbage from the pot with the help of a ladle remove it and do not pour the boiled water. Let the cabbages and eggplants cool.
When they are well cooled, put the cabbages in a bowl. Stir in the chopped dill and garlic. Fill this mixture into the eggplants and top each eggplant with a celery stalk.
Connect by putting a piece of red pepper.
Place the stuffed eggplants in a glass jar. A large pot of water and vinegar,
Put the salt and put on the fire at medium temperature. After boiling the mixture for a moment, remove the pot from the fire.
Take it and add the oil and leave it to cool on one side. When the mixture has warmed, top the eggplants in the jar.
pour sprinkling dill sprigs. Close the jar tightly and keep it in a cool and
moisture-free environment. After waiting for a month,
serve your pickle.
Enjoy your meal…