Express eggplant pickles

Discover a quick recipe for eggplant pickles. Ingredients: - 10 Pusa eggplants, depending on their size - 2/3 of the marinade from a jar of pickles - 1 pinch of coriander seeds - 1 sprig of tarragon - 10 cl of white wine vinegar - 1 heaped tsp of coarse sea salt Cut the eggplants lengthwise and steam them for 3 minutes. Place them tightly in the jar with the old marinade. Add the coarse sea salt and pour in the white vinegar, which should cover the eggplants; don't hesitate to add more than 10 cl if necessary. Close the jar. Turn the jar upside down and let it sit for a day at room temperature. Turn the jar upside down and let it sit for another day at room temperature. Repeat the process on the third day and refrigerate your pickled eggplants. Enjoy! Recipe by Sonia Ezgulian. Recipe by Sonia Ezgulian. Discover her culinary blog, The Extra Ordinary of an Unusual Cook. Also discover Sonia Ezgulian's Facebook page and her Instagram account.