Pickled Eggplants That Taste Like Mushrooms for Winter

Trim the stems off the eggplants and cut them into large batons.

Bring a pot of water to a boil, add the eggplants, and boil for 5 minutes. Then, remove the eggplants from the pot using a slotted spoon.

Finely chop the dill, parsley, and peeled garlic cloves.

Core the red bell pepper and dice it finely.

In a mixing bowl, combine the pepper, herbs, and garlic, season with salt, and add coriander and ground black pepper to taste.

Pour the vinegar and vegetable oil into the pepper and herb mixture, then stir well.

Add the eggplants to the pepper and herb mixture and mix again.

Pack the eggplants with the herbs and garlic tightly into clean, dry jars. Pour any remaining marinade evenly over the jars and cover with lids.

Line a pot with a towel and place the jars on the bottom. Fill the pot with water up to the shoulders of the jars and bring to a boil over the heat.

Once boiling, process the jars for 10 minutes.