Bright juicy clementines are at their peak on the island reminding us that Christmas is with us soon. Also know as Christmas orange, the clementine is lovely to decorate Christmas tables and I love this story about Santa Claus and the tradition of putting a clementine in Christmas stockings.
I decided to make a large batch of crispy pickled Vietnamese Vegetables today as they are so versatile and will come in handy over the holiday season to serve in sandwiches, salads and to do creative things with turkey left overs. They are also a great snack with drinks and will kill those hunger pangs between meals.
You will need :
4 large carrots, peeled and cut into thick matchsticks
2 daikons or turnips, I used turnips
1 teaspoon Maldon salt
1/2 cup sugar
1 1/4 cups white vinegar
2 cups Makes about 3 cups
1 large carrot, peeled and cut into thick matchsticks
1 pound daikons, each no larger than 2 inches in diameter, peeled and cut into thick matchsticks
1 teaspoon salt
1 cup sugar
1 1/2 cups distilled white vinegar
1 cup lukewarm water
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 crispness.
Place the carrots and daikons or turnips in a bowl and sprinkle with the salt and 2 spoons of sugar.
Leave for 10 minutes and 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 sterlized jars for longer storage.
To make the brine, in a bowl, combine the sugar, the 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.