pickled
0 dishes.
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Torshi liteh
Dark aubergine pickle pounded with herbs, garlic and vinegar into a rough paste. Ready in 1 hour prep and 40…
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Torshi seer
Whole garlic heads aged in vinegar until soft, sweet and nearly black. 30 min to prepare. Fills a 1.5-litre jar.…
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Tremoços
Brined lupini beans nibbled with cold beer. Ready in 20 minutes prep and 1 hour 30 minutes cooking. Serves 8…
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Toursi
Brined peppers, cabbage and green tomatoes eaten with meat and ouzo. 40 min to prepare. Fills a 3-litre jar. A…
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Tsukemono
Rice-bran or salt pickles of daikon, cucumber and aubergine served with every meal. 20 min to prepare. Serves 6 as…
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Tuhau
Wild ginger stems sliced thin and pickled with lime, chilli and salt. 25 min to prepare. Fills a 500 ml…
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Turshija
Peppers, cabbage and gherkins soured in barrels for winter. 45 min to prepare. Fills a 5-litre barrel. A fermented &…
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Turshiya
Mixed vegetables soured in brine, eaten with rakia in winter. 40 min to prepare. Fills a 3-litre jar. A fermented…
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Umeboshi
Fiercely sour salt-pickled plums dyed red with shiso, one per rice box. 1 hour to prepare. Makes about 1 kg.…
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Utopenci
‘Drowned men’: pickled sausages with onion, a pub staple. Ready in 30 min prep and 15 min cooking. Fills a…