Surinamese pickles
Surinamese pickles or sour goods are essential for Surinamese dishes. Easy to make yourself and good to store. Very tasty with nasi, bami, roti, but also a great flavour companion with Dutch mashed potatoes or a meatball sandwich.
And that jar looks very nice on the table ;)
Ingredients for a large jar full:
1 large red onion*
1 cucumber*
1 large carrot*
100 ml white wine vinegar
100 ml water
1 tablespoon sugar
1 rawit chilli
2 allspice berries
2 cloves
2 dried bay leaves
2 jam jars or 1 large jar, well cleaned and with a clean lid
* you can also use more or fewer types of vegetables (pickles can also be made with, for example, cauliflower, swede, and bell pepper) or a different ratio of the vegetables
Preparation:
Heat water, vinegar, sugar, and salt in a saucepan until the sugar and salt dissolve. Then turn off the heat. Slice the chilli into very thin rings and add it along with the allspice and cloves to the sweet-sour mixture.
Peel the onion, halve it, and slice it into thin rings. Halve the cucumber lengthwise, then halve it again lengthwise (so you have 4 long pieces). Now cut out the seeds (this is important to do so that the cucumber you use stays firm) and cut into pieces about half a cm thick. Peel the carrot, halve it lengthwise, halve it again, and cut into the same size as the cucumber. You can of course cut it differently, whatever you feel like!
Place the vegetables in the jar(s), pour the sweet-sour mixture over them so that the vegetables are submerged. Then screw the lid on tightly, turn the jar upside down for at least half an hour, and let it cool. Then place it in the fridge. Let it sit for at least 4 days before you start enjoying it. Use a clean spoon to keep this pickle good for at least 3 weeks in the fridge.
By: Marleen
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