Sort ingredients
jburkunk
QR Code
Listen
Pdf
Peel the cucumber, then slice it in half lengthways. Scoop out the core and its seeds with a teaspoon and discard. Cut it into 1 cm-thick slices and put them in a large bowl.
Peel the spring onion, slice into thin rounds and add to the cucumber.
Scrub the carrot then, using a potato peeler, shave into long ribbons.
Add these to the bowl, then thinly slice and add the radishes and sauerkraut.
In a small, stainless-steel saucepan mix together the vinegars, fennel seeds, peppercorns and juniper berries. Add the sugar and salt and place over a moderate heat. Bring to the boil, stirring until the sugar and salt have dissolved.
Pour the hot pickling liquor over the vegetables and toss gently together.
Let the pickle cool, then chill in the refrigerator.