Sour goods are a combination of pickled vegetables. Antillean / Surinamese pickles (as it is sometimes called) is a delicious way to get your daily dose of vitamins.
Because the vegetables are in the marinade for a long time, they not only get a lot of flavor, but also a beautiful color.
Prefer a video?
Would you rather watch a video? Which can! In the video below, Linda will show you how to make the sour goods in about 3 minutes:
Difference between Antillean and Surinamese sour goods
We have called the recipe both 'Antillean' and 'Surinamese' in the title, because the pickles are both made and eaten there.
However, there is sometimes a small difference between the two versions: the Antilleans always make pickles with regular sugar, while the Surinamese sometimes choose to use "Chinese sugar". Incidentally, this Chinese sugar is not real sugar.
It is the sweetener with E-number 394. In Dutch we would call this saccharin. It is a sweetener that is also used for coffee sweeteners. You can choose to make this recipe with this sweetener. In that case, use only a teaspoon.
You can buy the Chinese sugar in the toko in powder or granular form. In this recipe we use 'normal' granulated sugar.
You can use this recipe to make a large pot full of sour food, certainly enough for 6 servings.
- 1 cucumber
- 2 red onions
- 2 roots
- 1 red peppers
- 1 green pepper
- 1/2 Madame Jeanette pepper
- 10 cloves
- 10 allspice berries
- 1 tbsp salt
- 1 tbsp granulated sugar
- 100 ml natural vinegar
- 200 ml water
Preparation Antillean / Surinamese sour goods
Take a pan and put it on the stove. Then bring the water to a boil and dissolve the sugar and salt in it. Then add the vinegar, allspice and cloves and set aside.
Now cut all the vegetables into strips of about the same size. Then cut the Madame Jeanette pepper very fine. Mix the vegetables and the pepper well together.
Then fill large, glass jars with the vegetables. Finally, fill the jars with the vinegar mixture and place them in the refrigerator.
Leave the sour goods in the fridge for at least a day so that the flavors can interact well. You will keep the pickles for at least a week, but make sure that the vegetables always remain under the vinegar mixture!
The complete Antillean kitchen
The recipe for the Antillean karni stobá can of course also be found in our cookbook 'The complete Antillean kitchen'. Did you know that there are no less than 300 (!) recipes in that book from the kitchen of Aruba, Bonaire en Curaçao?
It is the result of 7 years of research and we now finally dare to say that we have really “captured” Antillean cuisine in its entirety. Click on the image below to learn more about the book:
Do you love raw vegetables? Then try our pineapple and cucumber salad!
Always want to stay informed about our new recipes? Then follow us on FACEBOOK, INSTAGRAM, PINTEREST or subscribe to us YOUTUBE channel! There we are the first to place links to new recipes and of course information about our workshops, courses and other events.
Do you have our new website SOULFOOD.NL seen already? There you will find many more delicious recipes that not all come from the Antillean kitchen!
For the latest videos you can subscribe to us for free Youtube Channel.