How to pickle water spinach, sweet and sour, crispy yellow and naturally fragrant

Hello all sisters and friends. Today, Vietnamese style guides you to make sweet and sour water spinach pickles, crispy yellow, naturally fragrant and long-lasting with an easy way to make it at home. The sweet and sour pickled water spinach dish has a natural yellow color and is crispy and fragrant, served with grilled meat dishes, vermicelli and broken rice, it is very popular, or used as a daily meal or to cook sour soup, it is also very popular. Invite your sisters and friends to join you in the kitchen to make this pickled water spinach dish.
Ingredient :
Clean water spinach 2kg
Purple onion 50gr
Garlic 50gr
chili as desired
Sugar 280gr (1 cup for rice)
Rice vinegar 250ml (1 cup for rice)
750ml filtered water (3 rice bowls)
Pickling tools.
*Note ; This is a general recipe. If you and your family don't like sweets, add more or less accordingly.
+ The pickle brine must be very cold
+ Leave the melon in a cool place without direct sunlight
+ Pickles can be eaten after 3 days. When the melon is ripe, you can put it in the refrigerator to keep it longer.
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