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

  • Chrouk Spey

    Mustard greens and cabbage soured in brine, served alongside grilled meat and rice. 30 min to prepare. Fills a 1-litre…

  • Chow-chow

    Chopped green tomato, cabbage and pepper relish spooned over beans and greens. Ready in 45 min prep and 45 min…

  • Cornichons

    Tiny gherkins in vinegar with tarragon, served with pâté and raclette. Ready in 40 min prep and 10 min cooking.…

  • Csalamade

    Shredded cabbage, pepper and cucumber pickled together, eaten with roast meat. Ready in 40 min prep and 20 min cooking.…

  • Dongchimi

    Whole radishes fermented in cold salty water, the tangy brine drunk as well. 40 min to prepare. Fills a 4-litre…

  • Dua Chua

    Mustard greens or bean sprouts brined until sour, served with rich braises. Ready in 30 min prep and 5 min…

  • Elies tsakistes

    Cracked green olives cured in brine with coriander, lemon and garlic. 40 min to prepare. Fills a 2-litre jar. A…

  • Encurtido

    Carrot, onion, cabbage and chile soured in vinegar, spooned onto everything. Ready in 25 min prep and 10 min cooking.…

  • Escabeche de pollo

    Chicken and onions cooked in vinegar with ají panca, eaten cold. Ready in 30 min prep and 50 min cooking.…

  • Escabeche

    Fried fish or rabbit steeped in vinegar, onion and bay, eaten cold. Ready in 30 min prep and 40 min…