Vietnamese Mustard Greens Pickled (Cai Chua)

Vietnamese Mustard Greens Pickled (Cai Chua)
Ingredients
3-4 lbs. Mustard Greens
4 cups Water
4 Shallots
Using Chinese Soup Spoon
1 Spoon Salt
2 Spoons Sugar

Cut the ends of the Mustard Greens.  Place it in a large basket spread out.  Set it in the sun 1 day.
Using a Chinese Soup Spoon.  Measure 1 spoon of Salt and 2 Spoons of Sugar.  Remember to peel 4 Shallots.
Now should have the following: Mustard Greens, Sugar, Salt, and peeled Shallots.
Cut the Mustard Greens into 1 1/2 inch long pieces.
Pour in 4 cups water in a small pot. Using medium heat, add in the Salt and Sugar. 
Wait for it to dissolved and turn off heat to let cool.
Now slice the Shallots and mix it with the Mustard Greens.
In a large jar stuff the Mustard Greens and the Shallots. Pour in the liquid mixture.
Use a plastic wrap to wrap the top of jar and cover with lid.  Let it sit for 2-4 days.
Rinse with water and serve as a side dish.