How to cook pickled vegetable
Remove the skin of eggplant, cut into long and thin slices. Remove the seeds of pepper and cut into long and thin pieces. Hold the carrot through a special comb for Korean salad. Cut the onion into small slices. Into a separate plate mix vegetable oil, vinegar, smashed garlic, slat and pepper. Mix the cut vegetable, smash so as to receive a juice. Put into a glass pot a layer of vegetable mix add on it a part of spices sauce. Again put a layer of vegetable, add sauce and so until food is over. Keep into a refrigerator.