Baku Kitchen! An independent reference of traditional food

pickled

132 dishes.

Tetul AcharTetul AcharTamarind pulp cured with mustard oil, chilli and panch phoron until darkTorshiTorshisalt-brined turnips, carrots, limes and peppers, stained pink with beetrootTorshi liftTorshi liftTurnips pickled with vinegar and beetroot, served alongside couscous and sandwichesTorshi litehTorshi litehDark aubergine pickle pounded with herbs, garlic and vinegar into a rough paste.Torshi seerTorshi seerWhole garlic heads aged in vinegar until soft, sweet and nearly black.TourshiTourshiVegetables brined with garlic and dill, served beside grilled meat and vodka.ToursiToursiBrined peppers, cabbage and green tomatoes eaten with meat and ouzo.TremoçosTremoçosbrined lupini beans nibbled with cold beerTsukemonoTsukemonoRice-bran or salt pickles of daikon, cucumber and aubergine served with every mealTuhauTuhauWild ginger stems sliced thin and pickled with lime, chilli and saltTurshiTurshiVegetables soured in vinegar and salt, served alongside rice and kebabTurshijaTurshijapeppers, cabbage and gherkins soured in barrels for winterTurshiyaTurshiyamixed vegetables soured in brine, eaten with rakia in winterTurshuTurshuvegetables and fruit pickled in vinegar and set out beside pilafTuršijaTuršijamixed winter vegetables soured in brine and packed into jarsTursuTursuvegetables brined with garlic and vinegar; the sour juice drunk from glassesUmeboshiUmeboshiFiercely sour salt-pickled plums dyed red with shiso, one per rice boxUtopenciUtopenci'Drowned men': pickled sausages with onion, a pub staple.VindayeVindayefish or octopus pickled in mustard, turmeric and vinegarVlašićki sirVlašićki sirwhite sheep cheese matured in brine, salty and crumblyWambatu MojuWambatu MojuCaramelised pickled aubergine relish for festive riceZhacaiZhacaiSichuan mustard stem salted, pressed and chilli-cured; shredded over noodles and congee.Znojemské okurkyZnojemské okurkySmall gherkins pickled with onion and mustard seed in MoraviaZuurgoedZuurgoedVegetables and green fruit soured in vinegar, eaten with rice and roti

  • 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…