Ingredients:

1 bunch sitaw, cut into 2-inch pieces
1 cup sliced red onions
1 cup seeded and sliced red bell pepper
1 bunch alugbati leaves

Vinegar Syrup:

1 & 1/2 cups water
1 & 1/2 teaspoons salt
1 cup sugar
1 teaspoon pepper
1/3 cup vinegar

Preparation:

• In an 8″ x 8″ heat-proof glass, layer the vegetables starting with sitaw at the bottom and ending with alugbati leaves on top.

To make the vinegar syrup:

• Combine water, sugar and vinegar in a saucepan and boil over medium heat until sugar is dissolved.
• Add salt and pepper. Turn up the heat and cook syrup to a running boil.
• Remove from heat and immediately pour over the vegetables. Cover for 5 minutes.
• Uncover and cool to room temperature.
• Transfer pickled vegetables to a clean glass container and store in the refrigerator.

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