Prepare the brine. Put all the brine ingredients except the oil in a saucepan. Boil until the salt and sugar are melted. Take it off the heat and let it cool.

Remove the leaves, leave the stem and carve along the aubergines. Boil in salted water for about 5 minutes. Place them on a grill and place a cutting board on them for weight. Let them drain.

Chop the cabbage and finely chop the rest of the ingredients except the colored peppers and the long sprigs of celery. Grate the carrot and place it in a bowl together with all the chopped vegetables and salt with a little coarse salt. Mix well

Boil only the long stalks of celery to soften.

Cut the colored peppers into wide pieces that will serve as lids for the cuts.

Clean the garlic

Split the scalded celery lengthwise to use it as string.

Fill the aubergines with the vegetable mixture, cover the cut with the peppers and tie with the celery sprig.

Place them in a jar with a lid and add in between carrots, peppers, tomatoes, the mixture of chopped vegetables and 2 to 3 whole cloves of garlic in each jar. On top place a layer of celery leaves.

Add oil and brine to the jars until the vegetables are well covered

Place a saucer weighing on top and cover with foil without closing it so that the pickle can cool down during the fermentation.

Ready in 15 to 20 days at a temperature of 18 to 20 degrees Celsius