Fight Summer Fatigue with Homemade Pickles

• 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

1. Cut the vegetables into bite-sized pieces.
2. Poke multiple holes into the cherry tomatoes with a toothpick.
3. For storing, sterilize the jar.
4. Bring the pickling mixture to a boil, then add the sugar and salt and allow them to dissolve.
5. Let cool as-is.
6. Put Step 2 into the jar of vegetables prepared in Step 1, then chill in the refrigerator.
7. They're ready to eat in half a day to 1 day, but should be consumed within 3 days to a week.
8. They're great as bento fillers and go well with rice.

cucumbers, carrot, tomatoes, vinegar, water, sugar, salt, bay leaf, red chili pepper, pepper

Taken from cookpad.com/us/recipes/150803-fight-summer-fatigue-with-homemade-pickles (may not work)