3 thoughts on “Red sauerkraut”

  1. We made about ten jars of pickled lemon cucumber this year – we still have a bowl full of them in the kitchen. We also made blackberry jam in industrial quantities, and now are having to think about emptying the junk cupboard, and turning into a larder.

    1. Wow! I thought I was doing well with the chutney and sauerkraut but you’ve definitely outdone me. What do you do with pickled cucumber? Does it go on sandwiches?

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