Prepare a bottle of pickles by sterilizing them with hot water and drying them completely. Cut vegetables into bite-sized pieces and prepare them. Mix vinegar, water, sugar, salt, and pickling spice in a measuring cup and place on fire.

Disinfect the pickle solution while it boils and prepare the vegetables in the prepared bottle.

When the pickle liquid is hot, pour the vegetables into a bottle of vegetables until they are completely submerged. When it is hot, close the lid of the bottle and turn the bottle upside down to cool it. Mature at room temperature for half a day or for a day, then refrigerate sealed.

Homemade pickles are done. If you make it like this and keep it in the refrigerator without opening the bottle cap, you can leave it for up to a year and eat it. If you take it out often and eat it half a day later, boil it again with the pickle liquid, pour it in, and cool it down, you can eat it for a long time by refrigerating the bottle cap even after opening it.

Homemade pickle taken out on the 3rd day of making. It's crunchy, sweet and sour, and it's really delicious because it's cooked in moderation. It's not salty and stimulating even if you just eat it. I added jalapeno and it was a little spicy, so it was more delicious. There are a lot of jalapeno in the market these days, but it's really delicious because it's not that spicy and crunchy. If it's hard to get jalapeno, you can add green pepper. Or you can just add more radish or cucumber. I think homemade pickles are good because they can adjust the taste by adding various vegetables to suit your taste, and they are not irritating.