Wash the eggplants. Carefully make a lengthways cut
down the middle of each eggplant so that they do not
split in two. Boil water with the juice of half a
lemon. Put eggplants in boiling water and cook them
until they become tender. Put the eggplants into a
strainer and place a weight on them to drain away
the water. Chop the carrots, fresh red peppers and
cabbage, peel the garlic. Put them into a bowl and
add enough vinegar to cover the chopped vegetables.
Add 10 grams of salt for 1 liter of vinegar to the
bowl and press with the hand. Fill the eggplants with
the vegetable and vinegar mixture. Tie the eggplants
with celery. Pack the eggplants tightly into jars.
Decorate the jars by putting carrot and lemon slices
between eggplant fillings. Pour vinegar and salt mixture
so as to cover the eggplants fillings. Place a weight
on the eggplants and close the jars. Your pickels
will be ready to server in 25-30 days.