Ingredients Cucumbers (cut into chunks) 2 Carrot (cut into fan-shaped pieces) 1/2 Western pumpkin (cut into fan-shaped pieces and boil) 150g Cauliflower (briefly boiled and separated into smaller bunches) 1/2 head Celery (cut crosswise into round pieces) 1 stalk Salt ample amount
Choose either A or B, according to your taste. ◎（Pickling liquid A）Non-sweet type ◎（Pickling liquidＢ）Sweet type Vinegar 　 1 1/2 cups Vinegar, water 1 1/2 cups each Water 1 cup Salt 1 tablespoon White wine 1/2 cup Sugar 　80〜100g Salt 1 tablespoon White pepper seeds 5 Sugar 2 tablespoons Bay leaves 2 White pepper seeds 5 Cloves 3 Bay leaves 2 Cloves 3 Red cone pepper 1

１Soak the vegetables in salt water at 10% salinity for 30 to 60 minutes.
２Place pickling liquid A (or B) in either a stainless or enameled pan, and bring to a boil.
３Drain (1) and dry the vegetables well. Place them in a jar.
４Fill the jar with the pickling liquid. Store it in a refrigerator.

<When to eat> The vegetables will be seasoned well in about one week. The pickles will be good for one month or so in a refrigerator. If the liquid becomes cloudy, place it in a pan and bring it to a boil. Then, strain the liquid using a dishcloth and return it to the storage jar after it cools.

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