Hassle-free Chilled Pickles

Name: Hassle-free Chilled Pickles
Yield: 4 servings
Cuisine: Pickled & Preserved
Ingredients: 1/2 piece Carrot; 1/2 piece white radish; 1/2 piece Cucumber; 1/2 piece Bell pepper; 200ml CUCU White Vinegar; 60g white sugar; 2 spoon Salt; 2 slice Bay leaf; 10 grain Sichuan pepper; 200-300ml plain boiled water (cooled)

Whatever vegetables you have on hand slice into a jar of sweetened white vinegar brine scented with bay leaf and peppercorn, chilling to a ready pickle in just three hours.

0 minNewEasy Pickled & Preserved Pickle Sour & Savory

Instructions

1
Wash the vegetables, slice or cut them into strips, and put them into a sealed jar.
2
Pour in 200ml of CUCU white vinegar, 60g of white sugar, 2 tablespoons of salt, two bay leaves, and 10 Sichuan peppercorns. Press the pickles with your hands, and if the liquid does not cover the pickles, continue to pour in cooled boiled water until it does.
3
Seal it and put it in the refrigerator for more than 3 hours before you can eat it.

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Ingredients

Main Ingredients

Carrot
1/2 piece
white radish
1/2 piece
Cucumber
1/2 piece
Bell pepper
1/2 piece
plain boiled water (cooled)
200-300ml

Seasonings

CUCU White Vinegar
200ml
white sugar
60g
Salt
2 spoon
Bay leaf
2 slice
Sichuan pepper
10 grain