Indian cooking

Indian cooking / Ingredients / Pickling liquor

Pickling liquor

liquid

Pickling liquor

4.9 g1 teaspoon

15 g1 tablespoon

assumed density ~1.0 g/ml; 1 tsp = 4.93 ml

Instead of Pickling liquor

White vinegar
Use 70% of the weight, make up the rest with water, and add a little granulated sugar if the liquor was sweet. Sharper and thinner.
White wine vinegar
Use at 70% of the weight with water. Milder and fruitier than pickling liquor.
Malt vinegar
Use at 60% of the weight with water; stronger and maltier, so reduce any other vinegar in the dish.

Recipes with Pickling liquor

15

Amritsari Haddock in Mustard Oil

Cured Trout in Kasundi Mustard

Duck Breast with Sesame & Tamarind Sauce

Egg Bhurji with Berkswell & Shallots

Gana’s Pork Cheek Coorg

Goan Sausage Roll with Pickled Red Onion & Curry Leaf Mayo

Grilled Langoustines with Pickled Turmeric & Lasooni Butter

Keralan Fried Chicken

Lamb Galouti Kebab with Chutney & Burnt Onion Raita

Macher Jhol with Pickled Fennel

Oysters in Coconut Cream with Green Chilli Granita

Smoked Haddock Kichri

Spiced Cod’s Roe with Telicherry Roti & Pickled Shallots

Torched Mackerel with Gooseberry Chutney