Pickled eggplant with garlic for winter according to Jamie Oliver's recipe

Step-by-step cooking

1. Step 1:

   

   Set of products. We will also need cans with lids for preservation with a total volume of one and a half to two liters. They must be pre-sterilized over steam or in the microwave, the lids should be boiled.

2. Step 2:

   

   Pour water and vinegar into a large saucepan, add salt, sugar and put on high heat. Bring to a boil.

3. Step 3:

   

   Cut eggplants into finger-thick cubes.

4. Step 4:

   

   Lower the eggplants into a saucepan with boiling brine and cook for 3-4 minutes.

5. Step 5:

   

   At this time, in a large bowl, quickly make a spicy dressing. Cut the chili pepper into circles.

6. Step 6:

   

   Chop garlic coarsely.

8. Step 7:

   

   Put in a bowl, pour out the oregano.

9. Step 8:

   

   Pour in the oil. Mix everything well and jam it, you can use your hand (it's better to put on a glove!)

10. Step 9:

    

    Eggplants are cooked.

11. Step 10:

    

    With a slotted spoon, we take out the cooked eggplants and send them directly hot into a bowl for refueling. Mix it up.

12. Step 11:

    

    Lay out the pickled eggplant with garlic in the prepared jars to the very top, slightly compacting, fill the top with oil.

13. Step 12:

    

    We seal it, turn the booty up until it cools down completely. Store at room temperature. Successful preparations!