Spicy pickled aubergines with pepper
Ingredients
To a can of 1½ liters:
- 600 g of aubergines;
- 400 g of peeled bell pepper;
- 3 tablespoons of sugar;
- 1 tablespoon of salt;
- 1 tablespoon ground coriander;
- ¼ teaspoon ground black pepper;
- 500 ml of water;
- 50 ml of vinegar 9%;
- 8 cloves of garlic.
Preparation
Cut the eggplant into thick flat slices, and peeled pepper - large strips. Put the vegetables in a bowl and pour boiling water for 5 minutes. Then flip them into a colander.
In the pan, drop the sugar, salt, coriander and black pepper and pour water. Stir to allow the ingredients to dissolve, and bring to a boil. Remove from heat, pour in the vinegar and mix again.
Put the garlic on the bottom of the sterilized jar. Place eggplant and pepper on top and fill with marinade.
Cover the jar with a lid and put in a pan, the bottom of which is covered with a cloth. Pour the water on the shoulders into the pan and bring to a boil. Sterilize the can for 25 minutes, then roll it.