Pickled Aubergines/Eggfruit

1. 1

   Cut the aubergines in half lengthwise.

2. 2

   Boil them in salted water for 2 minutes.

3. 3

   Drain the aubergines.

4. 4

   Place in sterilised jars and cover with cold spiced vinegar.

5. 5

   Seal and store for 2 weeks before using.

6. 6

   Yield depends on the weight of vegetables.

No additional tips available.