PANTRYFLEX

simmer · pickling liquor

★ STARRED KITCHENPrep 5 minCook 15 min

Ashgate House Pickling Liquor

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

From a starred kitchen.

Ratio

Ratio by volume: Cider Vinegar 1100 ml, Honey 634 ml, Water 2000 ml
Cider Vinegar 1100 mlHoney 634 mlWater 2000 ml

Ingredients

  • Cider Vinegar — 1.1 L cider vinegar (1100 ml)
  • Honey — 900 g honey
  • Water — 2 L water (2000 ml)
  • Bay Leaf — 5 bay leaves
  • Pepper — 25 g black peppercorns
  • Nutmeg — 10 g calabash (or regular) nutmeg
  • Grains of Seli — 10 g grains of selim
  • Dried Chile — 10 g dried chilli
  • Lavender — 10 g lavender (+ thyme per method)

Method

  1. Pour to the lines in order (bottom → top): Cider Vinegar, Honey, Water.
  2. Add: Bay Leaf, Pepper, Nutmeg, Grains of Seli, Dried Chile, Lavender.
  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

Tonight you'll cook it. The jar remembers it.

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

Jeremy Chan. West African / British contemporary. Cited awards include: Michelin 2* (Ikoyi, London); World's 50 Best #15 (2025).

Originally published as House Pickling Liquor (Honey–Lavender–Selim).

Adapted from a Jeremy Chan recipe (Jeremy Chan / Restaurant Online (Ikoyi plantain masterclass)).

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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 Jeremy Chan / Restaurant Online (Ikoyi plantain masterclass) (published as “House Pickling Liquor (Honey–Lavender–Selim)”). Full citation lives in Provenance.

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