Pickled vegetables

Pickled vegetables are served in Hawaii with any meal. But they are especially fond of them with sweet and sour meat. Because the vegetables themselves in this recipe are sweet and sour. Of course, this combination is for an amateur. Someone, for example, recognizes only salted vegetables. But this recipe also has the right to exist. By the way, please note that Hawaiians almost never use spices and consume very little greenery.
Turnips and carrots are cut first longitudinally in half, and then cut crosswise into slices, about 3 mm thick. Bulgarian pepper is cut into strips, 5-7 mm wide and 5 cm long. Chopped vegetables are mixed in a separate bowl with salt, you can even shake them a little, but so as not to break the integrity of the pieces. Let them stand for an hour to drain the liquid. We wash the vegetables and squeeze as much liquid out of them as possible. And we fill them in a jar of such a size that there is still a little space left to the top.
In a small saucepan, cook sugar with vinegar until the sugar completely dissolves, then cool and pour the vegetables. We store a jar of pickled vegetables under a lid in the refrigerator for several days.