Pickled Veggies (2 Small Jars)

Ingredients

• 1/2 kg of a vegetable
• Whole Pepper
• 2 Bay Leafs
• 1/2 lt of Vinegar
• 4 Garlic Cloves
• Salt
• 1/2 lt of Water
• A spoonful of sugar

Kitchen Tools

• 1 Pot (Hopefully a big one)
• 1 Cup
• 1 Wooden Spoon
• 2 Glass Jars

Recipe

1. Cut your vegetable into small pieces, however you want them to end up when you pickle them.
2. Add your vegetables, bay leaf, garlic, pepper and a pinch of salt to a pot.
3. Add the water and vinegar and mix well.
4. Put the mix to medium to low heat for around 20 minutes.
5. Store the solids in the glass jars. Add enough liquid to fill them up afterwards.
6. Let them cool for around an hour.
7. They are now ready to eat!

Aditional Tips!

Pickled veggies are useful to make sauces, like a wine reduction or a "sofrito" (I'm not sure how to translate that to english but it's when you fry some diced veggies before adding meat or other stuff.)

They also last years!! I still have some pickled ginger from 3 years ago as in writing this, and its still SO GOOD. Great with tea or to add spyciness to stuff.