Sorry, I made the assumption you were from the other side of the moat. My partner is in the states at the moment and says that even the baby formula has HFCS in it. Scandinavian pickles with vinegar are fine, I just prefer the fermented polish ones.
That’s more like it. In Estonian we call it “hapukurk” or “sour cucumber” which implies fermented too. You can have all kinds of different flavours too. I’ve never made them myself (yet) but my mom usually adds garlic cloves, blackcurrant leaves and dill, all from her garden of course. It’s delicious.
Sorry, I made the assumption you were from the other side of the moat. My partner is in the states at the moment and says that even the baby formula has HFCS in it. Scandinavian pickles with vinegar are fine, I just prefer the fermented polish ones.
That’s more like it. In Estonian we call it “hapukurk” or “sour cucumber” which implies fermented too. You can have all kinds of different flavours too. I’ve never made them myself (yet) but my mom usually adds garlic cloves, blackcurrant leaves and dill, all from her garden of course. It’s delicious.