Atcharang Kangkong at Talong

My mom always prepare this pickled kangkong with bitter melon(ampalaya and talong)and eggplant.This is my favorite with smoked fish(tinapa or dried tuyo) or just plain fried fish.


2 lb. of cleaned picked water spinach( I use the leaves and the soft stems only)
2- Japanese eggplant cut into small pieces
2-cloves garlic crushed
1c. brown sugar
2c. cider vinegar or plain sukang paombong
1T. red pepper flakes(optional)
1T. Kosher salt

1. Boil water and blanched the kangkong leaves about 4 minutes.Drain and squeeze excess water.Set aside.
2. Cook the eggplants until tender.
3. In another pot mix vinegar,sugar,garlic,salt  and pepper boil into rolling boil.
4.Into  the hot pickling solution add the cooled veggies and transfer into a glass or plastic containers,let it cool before storing in the fridge.Consume within 2 months.