甘酢漬け（らっきょうの甘酢漬け）｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし

Put (A) in a pan and heat over medium to high heat while stirring.
When it boils, add vinegar and heat it over medium heat while stirring.
When it comes to a boil, turn off the heat and remove the heat.

Place the rakkyo in a bowl, change the water, and wash twice.
Remove the scallions that are stuck at the root, change the water and wash twice.
Remove to a colander, cut off the root and tip, and place in a bowl.
Rinse the whole with water again and drain, wash one by one with running water and remove the thin skin.
Drain and put in a bowl and wipe off the water with kitchen paper.
Add salt and let it soak in, cover tightly with plastic wrap and leave for 1 hour.

Cut the peppers in half, remove the seeds and cut into rings.

Drain 2 and wash with water.
Add water (not listed) to a pot and bring to a boil.
Add 2 and heat for 10 seconds while stirring.
Drain and remove to a colander.

Wipe off the water from 4 one by one and put them in a storage container that has been sterilized by boiling.
Add 3 and 1, open the lid and cover with kitchen paper to remove rough heat.
When it cools down, cover it with a lid and store it in a cool, dark place for 2 weeks.
Finished on a plate.