#Judy's pickle recipe
1. Wash and cut cucumbers and carrots into bite sizes
2. Add water, vinegar and sugar to a pot in the ratio of 2:1:1 and boil.
3. Add a little salt, peppercorns, and olive leaves to the mix
4. Pour the boiled water into a glass bottle with the cut vegetables.
5. Let it cool down, close tightly with a lid and put it in the refrigerator.
You can eat it a few days later. You can eat pickles crunchy too.
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