Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • In a large nonreactive pot, combine the vinegar, salt, sugar, peppercorns, coriander seeds, and water and slowly bring them to a boil, stirring to dissolve the sugar and salt. When the mixture begins to boil, add the vegetables, garlic, and herb sprigs or leaves and continue to simmer for 5 minutes.
  • Remove from the heat and ladle the mixture into sterilized jars. Seal the jars according to manufacturer’s directions. (For further information, check out the USDA's Complete Guide to Home Canning.)
  • Keep the pickles in a cool, dark place for up to 6 weeks. Once opened, refrigerate and use within a month.