Recipe For Litteh Pickle and How To Keep

Litteh pickle is made out of eggplants. They are crushed or mashed well. Another basic ingredient is vinegar. Here is the recipe:
Ingredients:
1 kg eggplants
500 g aromatic leafy vegetables
1 green bell pepper
1 red bell pepper
1 tablespoon garlic, grated
50 g green hot peppers
3 carrots
250 g white cabbage
1 kg vinegar
1 tablespoon pickle spices
1 tablespoon dried mint
1 tablespoon dried pennyroyal
1 dessertspoon turmeric powder
Procedure:
1. Chop up the aromatic vegetables including, oregano, tarragon, coriander, parsley, and mint.
2. Put the eggplants inside a pot along with 1 glass of water and vinegar each and cook well. Then strain and drain the excess water.
3. Grind garlic and eggplants.
4. Chop cabbage, carrots, green and red bell peppers as well as green hot pepper and add to the dish of ground garlic and eggplants.
If you think that the peppers are very hot, you can limit their number.
5. Add in chopped aromatic vegetables, pickle spices, salt, turmeric, dried mint and pennyroyal.
6. Add in vinegar to the ingredients and mix well. It is ready. Transfer to a glass container and close the cap firmly.
Although today pickle is used for a variety of vegetables, in the old days it was used for many foods as well, especially in Asia. Some believe that the history of making pickles goes back to 4,000 BC and even 2,000 years ago, the Indian consumed pickled cucumbers.
Pickles are among appetizers which are often used in Asian countries. The combination of diverse vegetables and fruits kept in vinegar, increased their usage time and therefore when some fresh fruits or vegetables were not produced, they were made to have them available at any season. Furthermore, fermenting agents in pickles added to the nutritional value of the original ingredients.
There are many beliefs for and against pickles and some are not proven yet. Some believe that it burns body fat. But what is obvious relates to its acidic PH.
How to Keep Pickles for a Long Time?
Often a question is raised in the mind: how come the pickles remained safe without staleness in the good old days?
Obviously, it's warm in modern buildings as a result of gas-operating stoves or radiators. There are no more cool and dry basements to keep a variety of foods and pickles.
Anyway, to keep pickles you should refrigerate them or place in cool places out of the building like the balconies that are not exposed to sunlight.
Make sure to apply clean ladles or spoons, void of any fat or dirt, to consume. You might prepare pickles with verjuice or lemon juice and apply cooked and ground fruits or vegetables. In this case, make sure to boil the verjuice.
Never put a wet or fatty spoon inside the pickle container.
To have good pickle, remember to apply fresh ingredients and apply them dry. Otherwise the pickle will go musty.