Easy Pickles with Sushi Vinegar

• 100 ml Sushi vinegar
• 150 ml Water
• 1 Bay leaf
• 10 Black peppercorns
• 1 Cucumber
• 1/2 Carrot
• 1/2 stalk Celery
• 1/4 Red bell pepper

1. Cut the vegetables up into easy to eat pieces, and blanch in boiling water.
2. Put the sushi vinegar, water, bay leaf and peppercorns in a pan.
3. Bring to a boil, then turn off the heat immediately.
4. Put the vegetables in a storage container or pickling jar and add the liquid from Step 2.
5. When it has cooled down, store in the refrigerator.
6. The pickles are ready to eat after they've marinated overnight.

vinegar, water, bay leaf, black, cucumber, carrot, celery, red bell pepper

Taken from cookpad.com/us/recipes/168281-easy-pickles-with-sushi-vinegar (may not work)