Stuffed Eggplant Pickles

Yields:	10 servings
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	Preparation	8 hours
	Cooking	0 minutes
	Ready In	3 weeks

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Ingredients

10	each	japanese eggplants
1	bunch	celery
1	x	vinegar
1	x	salt

Stuffing
1/2	small	cabbage head	head cabbage
1	large	sweet red bell pepper
1	small	garlic	head, peeled, and separated
1	bunch	dill weed	fresh
1	x	celery leaves

Directions

Boil unpeeled eggplants about 5 to 10 minutes, till tender but not too soft.

Drain and cool.

Squeeze out the moisture.

Place a heavy object over the eggplants and let stand overnight.

Boil whole ribs of celery till soft and set aside.

Slit eggplants lengthwise, stopping just short of the end, be careful not to cut through to the other side.

Stuff with the filling.

Tie each eggplant with the celery ribs to keep the filling in.

Place in a clean jar with a tight fitting glass top.

Combine enough vinegar to cover the eggplants, with the salt (2 ts salt for every cup of vinegar used).

Pour over the eggplants.

Cover jar tightly, let stand 2 to 3 weeks.

When ready, keep refrigerated.

STUFFING: Shred cabbage, mince pepper, garlic, dill and celery leaves.

Mix together.

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Member Review

Grandma'S Swingin' Eggnog

Easy to make, the waiting was worst part(3 hr. chill time). It was very "Potent" as it said even after we cut the rum in half like it said. We loved it though and will reduce the rum even more this time! it was thick, creamy and went down so smooth. We doubled the batch and it was gone way to fast for only two people. So, may I suggest a triple or quad batch since the 3 hour wait to chill it seemed so long!!!