PANTRYFLEX
Bywater Sardine Pickle Liquor

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.

GREAT ON · DISSOLVE SALT + SUGAR IN WATER + VINEGAR → JAR (MARINADE PHASE SEPARATE)

Great on Dissolve salt + sugar in water + vinegar → jar (marinade phase separate).

A tangy pickle condiment for sandwiches and bowls.

On the jar

SARDINE

Method
shake
Yield
about ¾ cup
Ingredients
4
Jar batch
1.2× recipe
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Ratio

Ratio by volume: WATER 100 ml, WHITE VINEGAR 100 ml
WATER 100 mlWHITE VINEGAR 100 ml

Ingredients

  • Waterabout 6 Tbsp (100 ml)
  • White Vinegarabout 6 Tbsp (100 ml)
  • Saltabout 1 Tbsp (20 g)
  • Sugarabout 2½ tsp (10 g)

Method

  1. Pour to the lines in order (bottom → top): WATER, WHITE VINEGAR.
  2. Shake-to-line (dashed marks): add SALT. Spoon in, shake, and top up until the settled level reaches each dashed line.
  3. Season to finish: SUGAR (about 1 Tbsp).
  4. Cap the jar and shake until emulsified.

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4 ingredients. One pour.

You found this recipe once. On a PantryFlex jar it's printed in glass. Short list, short shake, same ratio every time.

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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)).

More from this kitchen

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?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 1.2× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

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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