Pickled Sweet and Sour Vegetables

Instructions

1. 1

   Wash all the vegetables and cut into bite size pieces.

2. 2

   Place the 3 quarts water in a saucepan and bring to a vigorous boil.

3. 3

   Add all the cut vegetables to the boiling water and turn off the heat at once.

4. 4

   Let vegetables stay in the water for 2 minutes.

5. 5

   Drain off water and spread out the vegetables to dry on a platter.

6. 6

   When vegetables are cooled, pack the pieces at random tightly into a glass jar or plastic container.

7. 7

   In a saucepan, mix, and bring to a boil: 2 cups sugar 2 cups white vinegar 1 teas. salt 1 cup water Remove from stove to cool.

8. 8

   Pour marinating liquid over the vegetables until they are completely covered.

9. 9

   Cap the container or jar and store in refrigerator.

10. 10

    Let stand for at least 1 week before using.