Baku Kitchen! An independent reference of traditional food

pickled

132 dishes.

MkhallalMkhallalBrined cucumbers, turnips, olives and chillies set on the table with every meal.Mostarda di CremonaMostarda di CremonaWhole candied fruits in fiery mustard syrup, eaten with boiled meats and cheese.MukhallalMukhallalturmeric-yellow pickled vegetables served beside rice dishesMustard picklesMustard picklesCucumber, onion and cauliflower in turmeric-yellow mustard vinegar, served with cold meatMzhaveuliMzhaveuliBrined vegetables such as cabbage, green tomatoes and garlic, eaten with meat and wine.Nakladané uhorkyNakladané uhorkyGherkins pickled with dill and horseradish, opened with cold meatNakládaný hermelínNakládaný hermelínCamembert-style cheese marinated with garlic, paprika, onions; beer snack.NukazukeNukazukeVegetables buried in a live rice-bran bed; sour, salty, faintly effervescent.Nyonya AcharNyonya AcharCucumber, carrot and cabbage in turmeric vinegar with ground peanuts and sesamePao CaiPao CaiVegetables brined in a salt-and-baijiu crock; crunchy, sour, served with rice.PiccalilliPiccalilliMustard-yellow relish of cauliflower and onion in turmeric and vinegar.Pickled eggsPickled eggsHard-boiled eggs kept in spiced vinegar in a jar on the barPickled fishPickled fishFried fish steeped in turmeric, vinegar and onion, eaten coldPickled herringPickled herringHerring in sweet vinegar with onion; midsummer and Christmas tables.Pickled onionsPickled onionsSmall onions steeped in malt vinegar, eaten with cheese, pies or chipsPiklizPiklizFiery pickled cabbage-carrot relish with scotch bonnetPiparrasPiparrasSlim pale Basque chillies pickled in vinegar, mild and tangy with pintxos.Pudding and sousePudding and sousePickled pork with steamed sweet-potato pudding, Saturday ritualRauginti agurkaiRauginti agurkaiCucumbers soured in brine with dill and horseradish, eaten with potatoesRollmopsRollmopsPickled herring fillet rolled around gherkin and onion, pinned with a stickSausSausPigs' feet pickled with lime, onion, cucumber and hot pepperSenfgurkenSenfgurkenPeeled cucumber chunks pickled with mustard seed, dill and onionSjenički sirSjenički sirwhite brined cheese from the high Pešter plateau, salty and crumblySkābēti gurķiSkābēti gurķiCucumbers soured in brine with dill, blackcurrant and oak leavesSmörgåsbordSmörgåsbordCold buffet of herring, cheese, cured meats and small hot dishes.Solomon GundySolomon GundyNova Scotian pickled herring with onion, eaten on crackers with cheeseSom PhakSom PhakMustard greens and cabbage soured in brine, eaten with sticky rice and larbSouseSousePig's feet and trimmings pickled with lime, cucumber and pepperSpreewald gherkinsSpreewald gherkinsCrisp brined cucumbers with dill and horseradish, eaten straight from the jar.SuolakurkkuSuolakurkkuCucumbers salted in brine with dill and blackcurrant leaf, sour not sweetSurkålSurkålShredded cabbage soured with vinegar and caraway, beside pork ribsSursildSursildSalt-cured herring steeped in sweet vinegar with onion and spicesSyltede rødbederSyltede rødbederBeetroot slices pickled in sweetened vinegar, bright on smørrebrødTakuanTakuanWhole daikon dried then cured in rice bran and salt; bright yellow.TermesTermesSalted lupin beans soaked and brined, popped from their skins by handTermosTermosSalt-brined lupin beans popped from their skins, eaten cold on the corniche.

  • 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…