Trim and clean the water spinach, removing the leaves. After prepping, you should have about 1 lb (450 grams) left. Rinse thoroughly, then cut into pieces about 2 inches long.

Bring a pot of water to a boil. Prepare a large bowl of ice water. Blanch the water spinach briefly, then immediately transfer to the ice water to keep it crisp and green. Drain well. Meanwhile, make the pickling liquid: combine all measured ingredients in a pot and bring to a boil. Taste and adjust for a balanced sweet and sour flavor, then remove from heat and let cool.

Once the pickling liquid has cooled, slice the garlic and chili peppers and add them to the liquid. Pour the mixture into a jar, then gently add the water spinach and mix well. Use a small plate or a bag of water to weigh down the vegetables so they're fully submerged. Let sit for 2 days before eating. This sweet and sour pickled water spinach is the perfect side for a traditional New Year meal with braised pork and eggs.