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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!
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 1 quart
Author Denise Wright (MyLifeCookbook.com)

Ingredients

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