Pickled sweet and sour vegetables

Ingredients:

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

2 cups sugar
2 cups white vinegar
1 teas. salt
1 cup water

Preparation:

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 marinade ingredients and bring to a boil. 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.