Antipasto Pickles

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2-1/2 cups white wine vinegar

1-1/2 cups white wine

1-1/2 cups water

1/4 cup granulated sugar

4 tsp pickling salt

3 cups diced peeled eggplant

3 cups cauliflower florets

2-1/2 cups green beans , cut into 1/4-inch (5 mm) pieces

2 cups chopped onions

2 cups each chopped sweet red and green pepper

1-1/2 cups chopped carrots

1-1/2 cups chopped celery

1-1/2 tsp dried oregano

3/4 tsp hot pepper flakes

4 cloves garlic , smashed

3 bay leaves

1 tbsp coriander seeds

2 tsp fennel seeds

1 tsp peppercorns

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