Recipe - Stuffed Eggplant Pickles

10 Japanese eggplants
1 bn Celery
Vinegar
Salt

STUFFING
One half small Head cabbage
1 lg Red bell pepper
1 small Head garlic, peeled &
separated
1 bn Fresh dill
Celery leaves

Boil unpeeled eggplants about 5 to 10 minutes, till tender but not too
soft. Drain & cool. Squeeze out the moisture. Place a heavy object over
the eggplants & let stand overnight. Boil whole ribs of celery till soft &
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 teaspoon 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 &
celery leaves. Mix together.