Hungarian pickled veggies

What makes these Hungarian? I have no idea, but I haven't had the exact same kind of pickles elsewhere. Anyway, these remain crunchy, full of vitamins, and it's super easy to make.

Ingredients
1 green cabbage
1 large cucumber
2 jalapeno peppers
1 yellow onion
100g sugar
40g salt
1 cup 5% white vinegar
0.125 tsp sulfite powder

Preparation
Shred the cabbage, slice the cucumber, peppers and onion.

Dissolve the salt and sugar in the vinegar and toss with the veggies. Sprinkle in the sulfite powder (borken) and toss again. (I didn't use any, as I have no idea where to buy this in the US. The caveat is that you must store your pickles in the fridge and eat it in 1-2 weeks.)

Cover the veggies and let sit at cold room temperature, mixing occasionally. Stuff into a jar and cover with juice. Dispose of the remaining liquid. Store veggies.