茄子的腌制方法

To pickle eggplants, here is a simple recipe:

Ingredients:
- 2 large eggplants
- 1 cup white vinegar
- 1 cup water
- 1/4 cup salt
- 2 cloves garlic, minced
- 1 teaspoon sugar
- 1 teaspoon black peppercorns
- 1 teaspoon red pepper flakes
- Fresh herbs (optional)

Instructions:
1. Wash and dry the eggplants. Cut them into slices or cubes, depending on your preference.
2. In a saucepan, combine the vinegar, water, salt, garlic, sugar, peppercorns, and red pepper flakes. Bring to a boil and let it simmer for a few minutes.
3. Place the eggplant pieces in a clean, sterilized jar. Add any fresh herbs if desired.
4. Pour the hot vinegar mixture over the eggplants, ensuring they are completely covered.
5. Let the jar cool to room temperature, then seal it tightly with a lid.
6. Store the pickled eggplants in the refrigerator for at least 24 hours before consuming. They can be kept for up to a few weeks.

Enjoy your homemade pickled eggplants!