Zuurgoed

Ingredients

Vegetables

• 300 gwhite cabbage, shredded
• 200 gcarrot, in batons
• 200 ggreen beans, in lengths
• 150 gcucumber, in batons, seeds removed
• 1green mango or 2 green tomatoes, in slices
• 2 tbspsalt

Pickle

• 400 mlwhite vinegar
• 150 mlwater
• 3 tbspsugar
• 1 tbspground turmeric
• 1 tbspmustard seed, ground
• 4 clovesgarlic, crushed
• 3cm ginger, grated
• 2hot peppers, sliced
• 1 tspsalt
• 2 tbspoil

Directions

1. Toss the prepared vegetables with the 2 tablespoons of salt and leave in a colander for two hours. Then squeeze them firmly by the handful to drive out the water.
2. That squeeze is what keeps zuurgoed crisp. Left wet, the vegetables dilute the vinegar and go soft within days.
3. Deseed the cucumber. The seed core is where the water is, and leaving it in makes the whole jar watery.
4. Heat the oil and fry the garlic, ginger and pepper for a minute, then add the turmeric off the heat so it does not burn.
5. Stir in the vinegar, water, sugar, ground mustard and salt and simmer two minutes, then cool completely.
6. Toss the squeezed vegetables through the cooled pickle until everything is yellow and coated.
7. Pack into a clean jar, press down so the liquid covers everything, and refrigerate three days before eating.
8. It keeps a month in the fridge, softening as it goes. Serve with rice, roti and grilled meat.

Technique

• Salt, drain, squeeze. Skipping any of the three gives a watery jar.
• Cool the pickle before it meets the vegetables, or they cook.
• Sweet, sour and hot at once. Adjust the sugar at the end.

Substitutions

• Green papaya, chayote or long beans in place of any of the vegetables.
• Cider vinegar for white vinegar.
• Ready-made mustard for the ground seed.

Variations

• The Javanese acar that Surinamese contract workers brought is the direct ancestor.
• A hotter version with far more pepper, eaten in small amounts as a relish.

History

A standard side in Surinamese kitchens, drawing on Javanese, Indian and Dutch pickling habits.

Frequently asked questions

What is Zuurgoed?

Zuurgoed is a fermented & pickled from Suriname: vegetables and green fruit soured in vinegar, eaten with rice and roti. A standard side in Surinamese kitchens, drawing on Javanese, Indian and Dutch pickling habits.

How long does Zuurgoed take to make?

Zuurgoed takes 30 min plus 3 days of preparation and 10 min of cooking. The recipe makes fills a 1-litre jar. It is rated easy to make.

What can I substitute in Zuurgoed?

Yes, within limits. Green papaya, chayote or long beans in place of any of the vegetables. Cider vinegar for white vinegar. Ready-made mustard for the ground seed.

What is the most important thing to get right in Zuurgoed?

Deseed the cucumber. The seed core is where the water is, and leaving it in makes the whole jar watery.