Baku Kitchen! An independent reference of traditional food

pickled

0 dishes.

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  • Inlagd gurka

    Thin cucumber slices in sweet vinegar with parsley, beside meatballs. A fermented & pickled recipe from Sweden.

  • Jangajji

    Vegetables cured in soy sauce or soybean paste; salty long-keeping side dish. A fermented & pickled recipe from North Korea.

  • Jonjoli

    Pickled bladdernut flower buds dressed with onion and sunflower oil. A fermented & pickled recipe from Georgia.

  • Kabees

    Brined turnips dyed pink with beetroot, plus cucumbers and wild cucumber. A fermented & pickled recipe from Lebanon.

  • Kabees el lift

    Turnips brined bright pink with beetroot, eaten with falafel and grills. A fermented & pickled recipe from Syria.

  • Kalamata olives

    Almond-shaped purple olives cured in brine and vinegar, salty and fruity. A fermented & pickled recipe from Greece.

  • Kappari

    Caper shoots and buds pickled in brine and vinegar, eaten as meze. A fermented & pickled recipe from Cyprus.

  • Khiar shoor

    Small cucumbers brined with tarragon and garlic, salty rather than sour. A fermented & pickled recipe from Iran.

  • Kiseli kupus

    Whole cabbage heads soured in brine, the leaves used for sarma. A fermented & pickled recipe from Croatia.

  • Kisela repa

    Shredded turnip fermented sour in barrels, cooked with pork and beans. A fermented & pickled recipe from Croatia.