Wash and cut vegetables into bite size pieces. Place in a bowl and mix up.
Add your mixed vegetables in to jars or class containers. Make sure to pack them in.
Add your water, soy sauce, and sugar to a pot and bring to a boil. Gently boil for 2-3 minutes over medium heat until sugar is dissolved. Turn off heat and add your vinegar.
Pour the brine over the vegetables. Make sure all the vegables are submerged in the brine. Close tightly with a lid and leave at room temperature for 1 to 2 days. Then refrigerate. Pickles can be eaten the next day.
Eat by its self or serve it as a condiment.
