Quick pickled vegetables

Ingredients

• 2 Clean wide mouth jars
• 2 cucumber
• 2 carrots
• 1 green bell pepper
• 1 onion
• 6 cloves garlic
• 3 tablespoons sugar
• 1 tablespoon salt
• 1 1/2 cups vinegar
• 3 cups boiling hot water

Instructions

1. 1

   Prepare your jars, wash jars and lids in warm soapy water and rinse well.

2. 2

   Set aside to dry, or dry completely by hand.

3. 3

   Wash and dry the vegetables. Peel carrots and cut all the vegetables into your desired shapes and sizes.

4. 4

   Place garlic and vegetables into the jars, packing them in gently as tightly as possible. Leave about half an inch of space from the rim of the jar to the tops of the vegetables.

5. 5

   Place sugar, salt, vinegar and water in a small pot and bring to a boil. Boil and stir until sugar and salt have dissolved.

6. 6

   Pour liquid over pickling vegetables, tap gently on the table to remove air bubbles. Cover and set aside for 2 hours at room temperature.

7. 7

   Store in the refrigerator for a minimum of 8 hours before eating.