PANTRYFLEX

shake · pickle sauce

★ STARRED KITCHENPrep 5 min

Bywater Sardine Pickle Liquor

Independent adaptation of a publicly published Alberto Landgraf recipe. Not affiliated with, sponsored by, or endorsed by Alberto Landgraf.

From a starred kitchen.

Ratio

Ratio by volume: Water 100 ml, White Vinegar 100 ml
Water 100 mlWhite Vinegar 100 ml

Ingredients

  • Water — 100 ml water
  • White Vinegar — 100 ml white vinegar
  • Salt — 20 g salt
  • Sugar — 10 g sugar

Method

  1. Pour to the lines in order (bottom → top): Water, White Vinegar.
  2. Add finishing notes: Salt, Sugar.
  3. Cap the jar and shake until emulsified.

Keep this recipe

Tonight you'll cook it. The jar remembers it.

You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

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Provenance

Alberto Landgraf. Brazilian / naturalist. Cited awards include: Michelin (Oteque, Rio de Janeiro); World's 50 Best #81 (2025).

Originally published as Sardine Pickle Liquor.

Adapted from a Alberto Landgraf recipe (Alberto Landgraf / Estadão (Oteque naturalist kitchen)).

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FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Alberto Landgraf / Estadão (Oteque naturalist kitchen) (published as “Sardine Pickle Liquor”). Full citation lives in Provenance.

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