Pickled Vegetables-Marinade

Name: Pickled Vegetables-Marinade
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 1¼ cups (280 ml)
Cuisine: French Classic
Ingredients: 1/2 cup + 2 Tbsp + 2 tsp lemon juice (200 ml) Lemon Juice; 3 Tbsp (40 g) Sugar; pinch salt (0.5 g) Salt; 4 g Ginger; chili pinch (0.3 g) Chili Powder; 1/6 cup grapeseed oil (40 ml) Grapeseed Oil; 4 g garlic clove Garlic

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

MARINADE · SOUR BEEF SALAD & PICKLED VEGETABLES

In the published recipe, this is the marinade for sour beef salad.

Heinz Reitbauer's pickled vegetable marinade for beef salad.

On the jar

PICKLED-VEGE

Method: stove
Yield: about 1¼ cups
Ingredients: 7

Stove sauce. Cook from the recipe

Ratio

Lemon Juice 200 mlGrapeseed Oil 40 ml

Ingredients

Lemon Juice1/2 cup + 2 Tbsp + 2 tsp lemon juice (200 ml)
Sugar3 Tbsp (40 g)
Saltpinch salt (0.5 g)
Ginger4 g
Chili Powderchili pinch (0.3 g)
Grapeseed Oil1/6 cup grapeseed oil (40 ml)
Garlic4 g garlic clove

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

Pickled Vegetables-Marinade 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:

3 kitchens · 8 stars · 1 national award

Elderflower-Marinade★ STARRED KITCHENOn the jar: ELDERFLOWER
Garlic-Ginger Chili Citrus Jus★★★ KITCHENOn the jar: CITRUS JUS
Elderflower-Flax Vinaigrette★ STARRED KITCHENOn the jar: ELDERFLOWER
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Heinz Reitbauer works in Austrian / vegetable-forward at Steirereck; credentials include Michelin 2* (Steirereck).

Originally published as Sauergemüse-Marinade.

Adapted from a Heinz Reitbauer recipe (Heinz Reitbauer / ORF Schmeckt Perfekt (saurer Rindfleischsalat)).

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 Heinz Reitbauer / ORF Schmeckt Perfekt (saurer Rindfleischsalat) (published as “Sauergemüse-Marinade”). 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