First, sterilize the glass bottle of the right size to store the pickles. In a pot large enough for a glass bottle, boil it over high heat with a glass bottle and enough water to half the bottle. When the water starts to boil and the steam goes into the glass bottle, boil it for another minute, turn off the heat, drain the glass bottle well, and let it dry.

And clean all kinds of vegetables and dry them.

Cut the prepared vegetables into appropriate sizes and shapes and mix them well in a bowl.

After sterilizing, fill a well-dried glass bottle with chopped vegetables

Put all the water, vinegar, sugar, salt, pickling spice, and bay leaves in a pot, stir in sugar and salt, and boil over high heat. When it starts to boil, lower the heat to medium and simmer for another 5 minutes.

When the sweet vinegar is ready to boil, turn off the gas and pour directly into the glass jar containing the vegetables.

After pouring sweet vinegar water, cool it down at room temperature without covering it, add fresh taste, and add lemon juice to extend the storage period. And put the lid on and put it in the refrigerator for 1-2 days and it's done!