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Fight Summer Fatigue with Homemade Pickles

Fight Summer Fatigue with Homemade Pickles

These are homemade pickles made with vegetables from my home garden. We make this every year.
How about trying it to beat summer fatigue?

Ingredients

Cucumbers
2
Carrot
1
Cherry tomatoes
5-10
Vinegar
250 ml
Water
250 ml
Sugar
75 g
Salt
5 teaspoons
Bay leaf
2
Red chili pepper
2
Mixed pepper
as needed

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.

Story Behind this Recipe

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!