Torshi Makhloot

Ingredients:

Red Wine Vinegar (1/2 - 1 gallon)

6 large eggplant, peeled and baked whole.  Eggplant should be soft.
6 jalapeno peppers (add more if you like it spicy) - rough chop
10 large carrots, peeled and rough chop
6 medium turnips or 'mountain potato', peel the turnip, but no need to peel moutain potato
1 bunch celery, rough chop, you can add the leaves as well
1 head cabbage, shredded
2 head cauliflower, rough chopped
15 cloves garlic, peeled and finely chopped
6 T salt
2 packages of angelica (3 oz)
1 T nigella seeds
4 T tumeric
1 bunch fresh mint, chopped fine
1 bunch parsley, chopped fine
1 bunch dill, chopped fine
1 bunch taragon, chopped fine
1 bunch green onions, chopped fine

1. Salt the eggplants and either bake them in the 350 degrees Fahrenheit oven for 30 minutes. Set aside to cool.
2. Once eggplant is cooled, smash it, it should be 'goo-y'
3. In a large mixing bowl combine all ingredients and mix well.  Add vinegar to cover all vegetables. 
4. Using a wooden spoon pack the pickles in the clean glass jars up to the rim. Press down on them to make more room as you are filling up the jars. Add more vinegar if needed.
5. Sprinkle a teaspoon of salt into each jar before closing the lid tightly.
6. Store in a cool dry place for at least 2 weeks before serving.  

Enjoy!