How to create atcharang kangkong

 Atcharang kangkung Atcharang Kangkong is a Filipino side dish made from pickled water spinach. Here's a simple recipe based on the search results :    Ingredients:   - 2 lb cleaned water spinach (leaves and soft stems) - 2 Japanese eggplants, cut into small pieces - 2 cloves garlic, crushed - 1 c brown sugar - 2 c cider vinegar or plain sukang paombong - 1 t red pepper flakes (optional) - 1 t kosher salt   Instructions:   1. Blanch the kangkong: Boil water and blanch the kangkong leaves for about 4 minutes. Drain and squeeze out excess water . 2. Cook the eggplant: Cook the eggplants until tender . 3. Prepare the pickling solution: In another pot, mix vinegar, sugar, garlic, salt, and pepper. Boil until it reaches a rolling boil . 4. Combine: Add the cooled veggies to the hot pickling solution and transfer to a glass or plastic container. Let it cool before storing in the fridge . 5. Consume: It is best to consume within 2 months . https://youtu.be/6VoexYH...