Pickled Cucumber & Carrot

Name: Pickled Cucumber & Carrot
Ingredients: 200 ml Vinegar (or rice vinegar); 400 ml Water; 70 grams Sugar (preferably soft light brown sugar); 1 tbsp Salt; 10 Whole peppercorns; 2 Bay leaves; 1 Chili pepper (seeds removed); 1 an appropriate amount Your choice of vegetables

8 ingredients

10 steps

Ingredients

200 ml Vinegar (or rice vinegar)
400 ml Water
70 grams Sugar (preferably soft light brown sugar)
1 tbsp Salt
10 Whole peppercorns
2 Bay leaves
1 Chili pepper (seeds removed)
1 an appropriate amount Your choice of vegetables

Directions

1

Wash and chop the vegetables.
2

If using a jar for pickling, it's probably better to cut them into sticks.
3

Place all of the ingredients except for the vegetables into a pot.
4

Turn on the heat for a short time to cool.
5

Parboil the tougher vegetables (carrots, daikon radish, etc.)
6

briefly.
7

Place the cut vegetables into the jar and pour in the cooled pickle sauce.
8

Seal with a lid.
9

Chill in the refrigerator and allow to pickle overnight, then enjoy (Try to consume them within 1 week).
10

Taking the advice of others, in addition to cucumbers and carrots, I pickled cherry tomatoes, bell peppers, celery, and purple onion.