Amazing Pickled and Marinated Vegetables

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Sorry folks, but anyone even remotely versed in vegetable pickling/preserving will tell you that this is a serious recipe for botulism poisoning.

Make it if you like, but refrigerate it immediately & consume the contents in a week or less.

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Mmmm, yummi! just what I like :D

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Amazing flavors. Very easy to make. Never would have thought to do this with eggplant. Soo good!!

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There is no way I would make these again. The eggplant tasted ok but the "pickles" need to be used in a sandwich. Even then, I'm a little hesitant. Eaten alone, they are terrible.

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I made the zuccini today and took a quick taste. Yummy! Now I have to wait 2 weeks to get the full effect. I plan on making green beans next!
Question? Can the brining liquid be chilled and reused?

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used 1 cup water and 1 cup vinigar

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Wish they would giv me a chance to ask a question rather than putting in a rating since I never tried it. Putting 5 according to others' comments.

Would one eat this "alone" or on what?

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I COULD NOT BELIEVE HOW EASY THEY WERE TO DO. I DID THE PICKLED & MARINATED RED AND YELLOW PEPPERS. THEY WERE SIMPLY AMAZING. THANK YOU JAMIE FOR SHARING YOUR RECIPE. THESE ARE A HIT IN MY HOME.

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I really loved the pickled eggplant. This year, more than any other, I've become extremely fond of eggplant. Now that the season is ending, I was looking for a way to make the love-affair last a little longer.

I processed my pickled eggplant for 15 minutes and it looks like it sealed nicely. Can't wait to open them...but I did make a little extra which is awaiting me in the frige as a side with dinner tonight.

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This turned out good, I have been looking for a recipe for a long time as I had this on an antipasta plate in Italy. I thought it was a fish, very interesting different taste. Will make more.