Cleta's Pickled Veggies

Cleta used a recipe from the Crave section in last month's Star Advertiser for this.  It's so awesome ono.

Ingredients:

• 2 medium sweet onions
• 2 medium bell peppers
• 1 small cauliflower

Sauce:

• 1 cup Japanese rice vinegar
• 1/2 cup water
• 1/2 cup sugar
• 1 1/2 teaspoons Hawaiian salt
• 1 chile pepper, cut in half lengthwise, seeds removed

Directions:

Cut onions in half horizontally then cut each half in eight pieces to make 16 total wedges (about 4 cups). Cut bell peppers and cauliflower into bite-size pieces (2 cups of each).

Combine all vegetables in a large, non-plastic container. Combine vinegar, water, sugar and salt; stir to dissolve, then add chile pepper. Pour over vegetables and mix. Let sit at room temperature 8-10 hours, mixing occasionally. Water from the vegetables will seep into the sauce.

Distribute veggies and sauce into sterilized jars. Cover and refrigerate. Fills four 15-ounce jars.