Seang's Pickled Veggies

By jennyburkholder

Ingredients

• 2 lbs total- carrots, cabbage, cucumbers
• 8 TBL Sugar
• 1 TBL Salt
• 1 cup distilled vinegar

Preparation

Step 1

- Chop vegetables into small pieces (to the size you like). Not too small because you still want them to be crunchy. Wash vegetables and use a colander to drain water from vegetables that were recently washed.
- Mix sugar, salt and distilled vinegar in a bowl. Stir until salt and sugar are complete dissolved in the solution.
- Taste the solution (sauce). Add more sugar, salt or vinegar to your taste.
- Put vegetables in a bowl and pour all the sauce on top of the vegetables. Make sure to mix them well.
- Store the pickled vegetables at room temperature in a plastic container or a bowl wrapped with plastic for several hours for same day use. Or store in a fridge for later use. It's best to store the left over in the fridge.