Pickle recipe
3 cups of water
1 cup vinegar
3 tablespoons sugar
1 ½ tablespoons salt
2 or 3 bay leaves, whole
8-10 peppercorns
1 -2 garlic cloves thinly sliced.
Boil all the ingredients together for 1 minute.
Place your cut up vegetables, sliced cucumber or cleaned mushrooms into a glass pickling jar and pour the hot liquid over.
Seal the jar and let the contents stand for at least 24 hours.
These can stay in the fridge for at least a month, if they last that long.