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Ratatouille Pickles


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4 cups wine vinegar, (red wine vinegar or white wine vinegar or a combination)

3 tablespoons kosher salt

1 cup granulated sugar

1 tablespoon black peppercorns

2 tablespoons coriander seeds

3 cups cold water

2 red onions, cut into wedges (about six or so)

4 red, yellow or green bell peppers, thickly sliced and seeded

2 firm zucchini, unpeeled, thickly sliced crosswise into circles or lengthwise into thick spears

2 small firm eggplants, unpeeled, halved, and cut into thick sticks

8 garlic cloves, unpeeled, crushed lightly

4 rosemary or thyme sprigs or 5 bay leaves

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