Fight Summer Fatigue with Homemade Pickles

Name: Fight Summer Fatigue with Homemade Pickles
Cuisine: American
Ingredients: 2 Cucumbers; 1 Carrot; 10 Cherry tomatoes; 250 ml Vinegar; 250 ml Water; 75 grams Sugar; 5 tsp Salt; 2 Bay leaf; 2 Red chili pepper; 1 Mixed pepper

cookpad.japan @cookpad_jp

I do this to store my homegrown vegetables for a while.
I love pickles, so once I start eating, I can't stop.
They're great for bento!

Consume within 3 days-1 week of making them.
You could try just pickling the cherry tomatoes, since kids love them.
The taste is rather bold, so adjust it to your liking! Recipe by Nori mama 1109

I do this to store my homegrown vegetables for a while.
I love pickles, so once I start eating, I can't stop.
They're great for bento!

Consume within 3 days-1 week of making them.
You could try just pickling the cherry tomatoes, since kids love them.
The taste is rather bold, so adjust it to your liking! Recipe by Nori mama 1109

cookpad.japan @cookpad_jp

I do this to store my homegrown vegetables for a while.
I love pickles, so once I start eating, I can't stop.
They're great for bento!

Consume within 3 days-1 week of making them.
You could try just pickling the cherry tomatoes, since kids love them.
The taste is rather bold, so adjust it to your liking! Recipe by Nori mama 1109

I do this to store my homegrown vegetables for a while.
I love pickles, so once I start eating, I can't stop.
They're great for bento!

Consume within 3 days-1 week of making them.
You could try just pickling the cherry tomatoes, since kids love them.
The taste is rather bold, so adjust it to your liking! Recipe by Nori mama 1109

Saved

Ingredients

2Cucumbers
1Carrot
10Cherry tomatoes
250 mlVinegar
250 mlWater
75 gramsSugar
5 tspSalt
2Bay leaf
2Red chili pepper
1Mixed pepper

Saved

Steps

1

Cut the vegetables into bite-sized pieces. Poke multiple holes into the cherry tomatoes with a toothpick. For storing, sterilize the jar.
2

Bring the pickling mixture to a boil, then add the sugar and salt and allow them to dissolve. Let cool as-is.
3

Put Step 2 into the jar of vegetables prepared in Step 1, then chill in the refrigerator. They're ready to eat in half a day to 1 day, but should be consumed within 3 days to a week.
4

They're great as bento fillers and go well with rice.