Pickled Cucumber & Carrot

• 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

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.

vinegar, water, sugar, salt, peppercorns, bay leaves, chili pepper, appropriate amount

Taken from cookpad.com/us/recipes/145560-pickled-cucumber-carrot (may not work)