Pickled Vegetables-Marinade

Name: Pickled Vegetables-Marinade
Prep time: 5 min
Total time: 5 min
Yield: about 1¼ cups (280 ml)
Cuisine: French Classic
Ingredients: 1/2 cup + 2 Tbsp + 2 tsp lemon juice (200 ml) Lemon Juice; 40 g Kristallzucker Sugar; pinch salt (0.5 g) Salt; 4 g Ingwer 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.

A savory marinade for chicken, pork, or salmon.

Ratio

Lemon Juice 200 mlGrapeseed Oil 40 ml

Ingredients

Lemon Juice1/2 cup + 2 Tbsp + 2 tsp lemon juice (200 ml)
Sugar40 g Kristallzucker
Saltpinch salt (0.5 g)
Ginger4 g Ingwer
Chili Powderchili pinch (0.3 g)
Grapeseed Oil1/6 cup grapeseed oil (40 ml)
Garlic4 g garlic clove

Method

Pour to the lines in order (bottom → top): Lemon Juice, Grapeseed Oil.
Add finishing notes: Sugar, Salt, Ginger, Chili Powder, Garlic.
Cap the jar and shake until emulsified.

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1 kitchen · 2 stars

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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?

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 Heinz Reitbauer / ORF Schmeckt Perfekt (saurer Rindfleischsalat) (published as “Sauergemüse-Marinade”). Full citation lives in Provenance.

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