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These refrigerator pickled ratatouille vegetables are great for relish trays, sandwiches or just eating out of the jar. A great summer snack to make with vegetables from your garden!

Refrigerated Pickled Ratatouille Vegetables

These refrigerator pickled ratatouille vegetables are great for relish trays, sandwiches or just eating out of the jar. A great summer snack to make with vegetables from your garden!
Course Snack
Cuisine American
Keyword cold pickle, pickles, ratatouille
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 1 quart
Author Denise Wright (MyLifeCookbook.com)

Ingredients

  • 4 cups raw vegetables I used thinly sliced eggplant, zucchini, grape tomatoes, red onions and bell peppers
  • My Tangy Pickling Recipe
  • 1 cup vinegar I used red wine, but white or apple cider vinegar would work
  • 1 cup water
  • ½ teaspoon Italian seasonings
  • 1 tablespoon salt
  • 1 teaspoon garlic, crushed
  • hot pepper flakes, just a pinch
  • 1 teaspoon sugar or sweetener
  • Rick's Sweeter Pickling Recipe
  • 1 cups water
  • 1 cups white vinegar
  • ¼ cup white sugar or sweetener
  • ¼ cup salt
  • 2 cloves garlic – crushed
  • ½ teaspoons oregano
  • ½ teaspoon coriander seeds

Instructions

  1. My Pickling Recipe Instructions
  2. In a sauce pan, add the vinegar, water, seasonings, garlic, hot pepper flakes, sugar and salt.
  3. Mix until the salt and sugar dissolve and it's just about to boil.
  4. Take off the stove.
  5. Using a toothpick, poke holes into all of the tomatoes. (tThis will allow the pickling juice to penetrate.)
  6. Add all of your vegetables into a quart sized jar.
  7. Pour over the warm pickling juice and let sit and cool a bit.
  8. Add your lid and refrigerate for a day or two.
  9. Rick's Pickling Instruction
  10. Add all the ingredients to the pan except the vegetables and bring to a simmer.
  11. Mix well and pour over the vegetables in the jar.
  12. Let cool and then store in the refrigerator.