STEP 1/9
Cut the vegetables into bite-sized pieces. I collect leftover vegetables from cooking and make them into pickles.
STEP 2/9
Just remember this!!Put the basic ratio of making pickles in a pan of vinegar 1: water 1: sugar 1 (0.7) vinegar 1 cup and water 1 cup
STEP 3/9
Add a cup of sugar in the same amount. If you don't like the sweetness, add 0.7 cups.
STEP 4/9
Lastly, you can season it with salt. Add half a spoon, taste it, and add a little more if it's not enough
STEP 5/9
When the sauce boils up in the pan
STEP 6/9
Instead of pickling spice, add cinnamon powder and pepper. Add cinnamon powder until it's light and sprinkle pepper 3 to 4 times. Turn it off when it boils without boiling too much,
STEP 7/9
Pour the boiled pickle soup over the vegetables in a hot sterilized bottle.
STEP 8/9
Pour it into the bottle when it's hot, but if it's not heat-resistant glass, there's a risk of the bottle breaking, so cool it slightly and put it in when it's warm.
STEP 9/9
It's delicious even if it's not aged, and it's even better if you eat it after a day!