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Kudos on the article. Few tips though for the recipe.

  1. Add a spoon and a half of sugar per 2 lb water.
  2. Add a pinch of red chilly power per 2 lb water.
  3. Once ready filter the water and store in fridge.
  4. Pour mustard or olive oil on left over veggies and spices. Put in glass container and leave it in the sun for 2 to 3 weeks. Veggies should be submerged in oil. Allow it to breate as well. You have a delicious and healthy pickle ready that goes very well with meat.

Thank you so much for the tips!

Hope you enjoy the sweet sourish pickle!!!