Baku Kitchen! An independent reference of traditional food

pickled

132 dishes.

Escovitch fishEscovitch fishFried fish topped with spicy pickled vegetablesFiambreFiambreVast chilled salad of meats and pickled vegetables for Day of the DeadFruits confitsFruits confitsGreen mango, pineapple and tamarind steeped in brine, dusted with chili saltGarlic porkGarlic porkPortuguese-Guyanese pork cured in garlic vinegar, fried for ChristmasGiardinieraGiardinieravinegar-pickled vegetables served as antipasto or with boiled meatsGildaGildaSkewer of green guindilla pepper, anchovy and olive, eaten in one bite.Grzyby marynowaneGrzyby marynowaneBoletus and honey fungus jarred in spiced vinegar for the winter tableGyin ThokeGyin ThokeShredded pickled ginger tossed with sesame, fried beans, cabbage and limeHanh MuoiHanh MuoiWhole shallots pickled in brine until translucent, eaten with sticky rice cakeHapukurkHapukurkSalt-brined cucumbers with dill and blackcurrant leaf, eaten with potatoes.Inlagd gurkaInlagd gurkaThin cucumber slices in sweet vinegar with parsley, beside meatballsJangajjiJangajjiVegetables cured in soy sauce or soybean paste; salty long-keeping side dish.JonjoliJonjolipickled bladdernut flower buds dressed with onion and sunflower oilKabeesKabeesbrined turnips dyed pink with beetroot, plus cucumbers and wild cucumberKabees el liftKabees el liftTurnips brined bright pink with beetroot, eaten with falafel and grills.Kalamata olivesKalamata olivesAlmond-shaped purple olives cured in brine and vinegar, salty and fruity.KappariKappariCaper shoots and buds pickled in brine and vinegar, eaten as meze.Khiar shoorKhiar shoorsmall cucumbers brined with tarragon and garlic, salty rather than sourKisela repaKisela repaShredded turnip fermented sour in barrels, cooked with pork and beans.Kiseli kupusKiseli kupuswhole cabbage heads soured in brine, the leaves used for sarmaKisla repaKisla repashredded turnip soured in barrels, cooked with beans or porkKislo zeljeKislo zeljeShredded cabbage soured in barrels, stewed with sausage or beans.Kosher dill pickleKosher dill pickleGarlicky barrel-fermented cucumber, sour or half-sour, eaten with deli sandwichesKuchelaKuchelaShredded green mango cured with mustard oil, chilli and amchar masalaLaba GarlicLaba GarlicGarlic cloves steeped in vinegar until jade green; eaten with dumplings.Lambi souseLambi souseConch pickled with lime, cucumber, hot pepper; Fish Friday favoriteLasaryLasarytangy mango or vegetable pickle brightening rice mealsLunu DehiLunu DehiLimes salted whole and matured in jars until soft, dark and intensely sourMakdousMakdoussmall aubergines stuffed with walnut and red pepper, preserved in olive oilMango atcharMango atcharShredded green mango cured in oil, chili and fenugreek, sour and hotMarineeritud kõrvitsMarineeritud kõrvitsSweet-sour pickled pumpkin cubes served cold beside roast meat.Marineeritud seenedMarineeritud seenedForest mushrooms preserved in spiced vinegar, served with onion and creamMarinerede sildMarinerede sildHerring cured in vinegar and spices, eaten on rye with snaps.Marinētas sēnesMarinētas sēnesBoletus and chanterelles preserved in vinegar with onion and pepperMarinuoti grybaiMarinuoti grybaiForest mushrooms jarred in vinegar with onion, opened for guestsMarynavanyya hrybyMarynavanyya hrybyForest mushrooms preserved in vinegar brine with peppercorns and bay.

  • 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…