Cut the broccoli into small mushrooms with a knife, and if the cut mushrooms are large, cut them again to make them easier to eat.

Boil 1 liter of water, add 1 tablespoon of salt, and parboil the broccoli, and parboil it for 1-2 minutes to bring out the crunchy texture. You have to rinse it quickly in cold water to keep the color blue. Drain on a sieve, then drain again on a kitchen towel.

Cut the green and red peppers into small pieces, and remove the front part of the whole garlic. This is because the front part of the garlic has carcinogens.

Prepare 3 cups of cold water and add 6 tablespoons of sugar, 6 tablespoons of vinegar, 2 tablespoons of salt, 1 tablespoon of pickling spice, 5 whole garlic, 1 green pepper and 1 red pepper. Pickling Spice is an ingredient used to make pickles and can be said to be a comprehensive spice with cloves, whole peppers, etc., and this is good for making pickles' unique taste. You can buy Pickling Spice at a large mart or an Internet mall.

Add all the ingredients and when it starts to boil, lower the heat and boil for about 5 minutes. There are people who put vinegar last because it's flying away.

The pickle soup is done. You can put it in a pickle bottle while it's hot.

It's better to disinfect pickle bottles in boiling water, but remove all the water from the bottle. If you leave it hot, the water disappears due to the hot heat. Drain again with a kitchen towel.

Put broccoli in the sterilized bottle and put it in the pickle bottle with a ladle.

Don't fill the pickle soup too tightly. This is because a little more moisture can come out of broccoli, peppers, and garlic. Close the lid well and leave it at room temperature for about half a day before refrigerating. You can eat it right away, and I tried it two days later.

It's prettier if you cover the lid of the bottle with a cloth, but I didn't have a suitable cloth, so I covered it with wrapping paper and tied it with a string. It's a great item to give as a gift.