Pickled Sweet and Sour Vegetables

1 medium head of cauliflower
2 medium green peppers
4 carrots
3 bunches radishes
2 hot chili peppers
3 quarts water for blanching

Wash all the vegetables and cut into bite size pieces.
Place the 3 quarts water in a saucepan and bring to a vigorous boil.
Add all the cut vegetables to the boiling water and turn off the heat
at once. Let vegetables stay in the water for 2 minutes. Drain off water
and spread out the vegetables to dry on a platter. When vegetables are
cooled, pack the pieces at random tightly into a glass jar or plastic
container.

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. Pour marinating liquid over the vegetables until
they are completely covered. Cap the container or jar and store in
refrigerator. Let stand for at least 1 week before using.