I decided to make a large batch of crunchy pickled Vietnamese Vegetables today as they are so versatile. They come in handy to serve in sandwiches, salads and to do creative things with poultry left overs. They are also a great snack with drinks and will kill those hunger pangs between meals. You may adjust the flavoring to your preference; if you like it more tangy, increase the vinegar. These will last in the fridge for 2 weeks; after that they will loose their crunch.
- 4 large carrots, peeled and cut into thick matchsticks
- 2 turnips or kohlrabi
- 1 teaspoon salt
- 1/2 cup sugar
- 1 1/4 cups white vinegar
- 1 cup lukewarm water
- Place the carrots and radishes or turnips in a bowl and sprinkle with the salt and 2 spoons of sugar.
- Leave for 10 minutes; they will soften and liquid will pool at the bottom of the bowl.
- Drain in a colander and rinse under cold running water, then press gently to expel extra water.
- Transfer the vegetables to clean sterlised jars for longer storage.
- To make the brine: in a bowl, combine the sugar, vinegar and water and stir to dissolve the sugar.
- Pour over the vegetables; the brine should cover the vegetables. Let the vegetables marinate in the brine for at least 1 hour before eating.
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