Easy Pickles with Sushi Vinegar

1. 1

   Cut the vegetables up into easy to eat pieces, and blanch in boiling water.

2. 2

   Put the sushi vinegar, water, bay leaf and peppercorns in a pan.

3. 3

   Bring to a boil, then turn off the heat immediately.

4. 4

   Put the vegetables in a storage container or pickling jar and add the liquid from Step 2.

5. 5

   When it has cooled down, store in the refrigerator.

6. 6

   The pickles are ready to eat after they've marinated overnight.

* Per serving · 4 servings · Values may vary.

No additional tips available.