PANTRYFLEX

simmer · dressing

★ STARRED KITCHENPrep 5 minCook 15 min

Amberbend Sweet Vinegar Pickle

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

Sweet Vinegar Pickle from a starred kitchen.

Ratio

Ratio by volume: Rice Vinegar 80 ml
Rice Vinegar 80 ml

Ingredients

  • Rice Vinegar — 80ml rice vinegar
  • Sugar — 40g sugar

Method

  1. Pour to the lines in order (bottom → top): Rice Vinegar.
  2. Add: Sugar.
  3. Cap the jar and shake until combined.
  4. Pour into a cold pan and bring to a gentle simmer. The jar stays off the stove — cool leftovers to warm-to-touch before they go back in the glass.

Keep this recipe

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You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake cold, tip it into your pan. The jar measures; the stove finishes.

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Provenance

Hideki Hiwatashi works in Kaiseki Japanese at Kikunoi Roan; credentials include Michelin 2* (Kikunoi Roan, Kyoto; head chef, historical).

Originally published as Sweet Vinegar Pickle Base.

Adapted from a Hideki Hiwatashi recipe (Hideki Hiwatashi / Great British Chefs (myoga/shallot pickle)).

More from this kitchen

FAQ

Can this go in a shake jar?

Yes — with one pan. Its liquids pour to the printed fill-lines and shake cold; the mix then goes into a pan to simmer. The jar itself never touches heat.

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 Hideki Hiwatashi / Great British Chefs (myoga/shallot pickle) (published as “Sweet Vinegar Pickle Base”). Full citation lives in Provenance.

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