Baku Kitchen! An independent reference of traditional food

pickled

132 dishes.

Aam ka AcharAam ka AcharUnripe mango salted and matured in mustard oil with fenugreek and chilliAcarAcarCucumber, carrot and shallot pickled in vinegar with turmeric and chilliAcharAcharGreen mango or lime cured with mustard oil, chilli and fenugreek.AchardAchardmustard-dressed pickled vegetables eaten with breadAchardsAchardsShredded vegetables or green mango salted and steeped in spiced oilAchari ya embeAchari ya embeGreen mango cured with salt, chilli and spices until soft and sourAchcharuAchcharuVegetables or fruit steeped in vinegar, mustard and chilli, sweet and sourAmbaAmbafenugreek-turmeric pickled mango sauce, Basra's gift to falafel standsAsaaraAsaaraChopped mango, chilli and lime cured in oil and salt into a sharp pickleAsierAsierPeeled cucumber pickled sweet and sour, sliced onto pork and meatballsAsinanAsinanVegetables or fruit steeped in sweet-sour vinegar brine with peanuts and crackersAtcharaAtcharaShredded green papaya pickled with carrot, ginger and raisins in sweet vinegarAvakayaAvakayaAndhra mango pickle heavy with mustard powder, chilli and sesame oilBajan pickleBajan pickleCucumber, onion and hot pepper in lime and vinegar, fiercely hotBambanganBambanganWild mango pickled with salt and grated seed until sour and fibrousBerenjenas en escabecheBerenjenas en escabecheAubergine strips preserved in vinegar, oil, garlic and oreganoBoquerones en vinagreBoquerones en vinagreraw anchovies cured white in vinegar with garlic and parsleyBranston PickleBranston PickleSweet chunky vegetable pickle in dark tangy sauce, eaten with cheddar.Bread and butter picklesBread and butter picklesCucumber and onion slices in sweet-sour turmeric brine, eaten with sandwichesBurong MustasaBurong MustasaMustard greens wilted and soured in brine, eaten as a sharp side dishCa Phao MuoiCa Phao MuoiSmall white aubergines brined until crunchy and sour, eaten with rice and fish sauceChamutzimChamutzimBarrel-brined cucumbers and vegetables, sold by weight and eaten with everything.ChileraChileraJar of carrot, onion, cauliflower and chile in vinegar, on every tableChiles en escabecheChiles en escabecheJalapeños with carrot and onion in herbed vinegar, eaten with everythingChinbatChinbatVegetables soured in brine and rice wash, eaten as a sharp side dishChow-chowChow-chowChopped green tomato, cabbage and pepper relish spooned over beans and greensChrouk SpeyChrouk SpeyMustard greens and cabbage soured in brine, served alongside grilled meat and riceCornichonsCornichonsTiny gherkins in vinegar with tarragon, served with pâté and racletteCsalamadeCsalamadeShredded cabbage, pepper and cucumber pickled together, eaten with roast meat.DongchimiDongchimiWhole radishes fermented in cold salty water, the tangy brine drunk as wellDua ChuaDua ChuaMustard greens or bean sprouts brined until sour, served with rich braisesElies tsakistesElies tsakistescracked green olives cured in brine with coriander, lemon and garlicEncurtidoEncurtidoCarrot, onion, cabbage and chile soured in vinegar, spooned onto everythingEscabecheEscabecheFried fish or rabbit steeped in vinegar, onion and bay, eaten cold.Escabeche de pescadoEscabeche de pescadoFried fish preserved in vinegar with onions and peppercorns, eaten coldEscabeche de polloEscabeche de polloChicken and onions cooked in vinegar with ají panca, eaten cold

  • Vindaye

    Fish or octopus pickled in mustard, turmeric and vinegar. Ready in 30 minutes prep and 30 minutes cooking. Serves 6.…

  • Turshu

    Vegetables and fruit pickled in vinegar and set out beside pilaf. Ready in 40 minutes prep and 10 minutes cooking.…

  • Turšija

    Mixed winter vegetables soured in brine and packed into jars. 40 min to prepare. Fills a 3-litre jar. A fermented…

  • Tursu

    Vegetables brined with garlic and vinegar; the sour juice drunk from glasses. Ready in 40 min prep and 5 min…

  • Takuan

    Whole daikon dried then cured in rice bran and salt; bright yellow. 40 min to prepare. Makes 4 pickled daikon.…

  • Fiambre

    Vast chilled salad of meats and pickled vegetables for Day of the Dead. Ready in 3 hr prep and 1…

  • Aam ka Achar

    Unripe mango salted and matured in mustard oil with fenugreek and chilli. Ready in 45 min prep and 10 min…

  • Achari ya embe

    Green mango cured with salt, chilli and spices until soft and sour. Ready in 40 min prep and 10 min…

  • Achcharu

    Vegetables or fruit steeped in vinegar, mustard and chilli, sweet and sour. Ready in 40 min prep and 20 min…

  • Achard

    Mustard-dressed pickled vegetables eaten with bread. Ready in 30 min prep and 15 min cooking. 1 large jar. A sauce…