Pickled Kambro

The story – They can’t Count


Pickled Kambro
Pickled Kambro
  • 400 milliliters Water
  • 400 milliliters White wine vinegar
  • 80 grams Sugar
  • 20 grams Salt
  • 4 grams Black pepper corns, whole
  • 4 grams Coriander seed, whole
  • 4 grams Fennel seeds, whole
  • 4 grams Juniper berries, whole
  • 400 grams Kambro, Cut batonette style
Pickled Kambro
Pickled Kambro


  • Add the sugar and salt to the vinegar in a mixing bowl.
  • Stir until completely dissolved.
  • Add the rest of the ingredients and mix well.
  • Add the Kambro to a pickling container or canning jar  with a screw top. Pour over the pickling liquid and seal.
  • Keep in the refrigerator.
  • The pickles should be ready to use after a day or two.


  • If you have access to a vacuum sealer you can flash-pickle the Kambro.
  • Simply add the Kambro and pickling liquid to a vacuum bag and seal under full pressure.
  • Let it rest for 30 minutes then decant and use.



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