Spruce buds on acid
A surprising alternative to pickle - fresh, slightly piney and just a little bit different. Perfect for spicing up your (veggie) burger, mixing through a salad or as a flavouring with the drinks board. And the best part? It is super easy to make yourself!
Kitchenware
- glass (jam) jar or weck jar
- kitchen scales
Ingredients
- handful of youngsters light green spruce buds
- 100 gr sugar
- 140 gr water
- 280 gr natural vinegar
Instructions
- Roadmap
- Important: also weigh the water and vinegar well!
- Heat the water slightly and pour it over the sugar. Stir until the sugar is completely dissolved.
- Then add the vinegar and let the mixture cool well.
- Sterilise your jar: rinse the jar and lid well with hot water and then put them in a 120°C oven for 10 minutes, or boil them in a pan of water for 5 minutes. Then drain them upside down on a clean tea towel.
- Put the washed spruce buds in the sterilised jar.
- Pour the cooled vinegar mixture over the tops until they are well covered.
- Seal the jar tightly and put it in the fridge.
- After about one month, spruce buds are at their tastiest.
- Keep for up to a year - as long as they stay below moisture and you work hygienically.