Malt Tamari Pickle

Name: Malt Tamari Pickle
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 1¼ cups (280 ml)
Cuisine: Asian
Ingredients: ½ cup (125 ml) Malt Vinegar; 2 Tbsp (31 ml) Tamari; 5 g Black Garlic; about ¼ bunch (1 g) Thyme; about ¼ tsp (1.875 g) Salt; ½ cup (125 ml) Water

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

MARINADE · EGGS & VEGETABLES

In the published recipe, this is the marinade for Automata pickled eggs and onions.

Wells's malt-tamari pickling liquid for eggs and onions.

On the jar

MALT TAMARI

Method: stove
Yield: about 1¼ cups
Ingredients: 6

Stove sauce. Cook from the recipe

Ratio

Malt Vinegar 125 mlTamari 31 mlWater 125 ml

Ingredients

Malt Vinegar½ cup (125 ml)
Tamari2 Tbsp (31 ml)
Black Garlic5 g
Thymeabout ¼ bunch (1 g)
Saltabout ¼ tsp (1.875 g)
Water½ cup (125 ml)

Method

This sauce is cooked on the stove. The jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

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Companion jar

Malt Tamari Pickle wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

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Provenance

Clayton Wells — published sauce recipes in the PantryFlex catalog. Good Food Guide 2 hats (Automata).

Adapted from a Clayton Wells recipe (Clayton Wells / Gourmet Traveller (Automata pickled eggs)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. 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 Clayton Wells / Gourmet Traveller (Automata pickled eggs) (published as “Malt Tamari Pickle”). Full citation lives in Provenance.

Can I use it as a marinade and a sauce?

Yes, but keep the portions separate. Never pour marinade that touched raw meat, poultry, or seafood back over the finished dish unless you bring it to a full boil first. Set aside a clean portion before marinating if you want a table sauce too.

Companion jar