Spicy pickled eggplants with garlic in 3 hours: sharing a recipe for a spicy appetizer

Eggplants are ideal vegetables for preparing many delicious, spicy, and simple dishes, from salads to caviar and rolls with spicy fillings. They are also pickled, salted, canned, and made into delicious, spicy salads for the winter.

Cook Liza Hlynska shared a recipe on Instagram for delicious, pickled eggplants that can be eaten in 3 hours.

Ingredients:

• eggplant – 1 kg

• water – 1.5 liters
• salt – 1 tsp

The marinade:

• water – 1 liter
• salt – 2.5 tsp

• sugar – 1.5 tbsp
• oil – 3 tbsp
• vinegar – 4 tbsp

• black peppercorns – 20 pcs
• garlic – 3 cloves

• Suneli hops – to taste

Method of preparation:

1. Peel the eggplant, and cut it into small pieces. Pour boiling water and add salt and cover, boil for 10-15 minutes, drain.

2. Marinade: mix water with sugar and salt, and stir. Then add pepper, suneli hops, oil, garlic, and mix well.

3. Pour the marinade over the eggplant, mix, cover with cling film and refrigerate for 3 hours.

4. Take the cooked eggplant out of the fridge, and add the cilantro and dill.