Condiments & Pickles

Bulgaria's whole brined cabbage leaves from Zergüt — separated and stacked, ready to wrap. Tangy-bright, soft-firm, no tearing. The Sofia-pantry sa...

The smell of eggplant roasting on the coals meant the spread platter was coming out that night. This is ZerGüt Roasted Eggplant, a chunky style spr...

Bulgaria's kosher dill from Zergüt in the standard pour — vinegar-brined cucumbers with dill, garlic, and bay leaf riding the brine. Snap-firm, her...

Bulgaria's pickled watermelon from House Of Garden — rinds preserved in a sweet-tangy brine, the Sofia-grandmother trick for stretching summer into...

Polimark Delikates is the mayonnaise your baba kept in the fridge door for every salata and sendvič. Polimark makes this Delikates mayonnaise in th...

Natural Farmer Sour Cabbage Leaves are a pack of whole fermented cabbage leaves from Natural Farmer — a Macedonian food producer — providing the in...

Podravka Estragon Mustard — Croatian Koprivnica house, tarragon-laced. Podravka's tarragon-infused mustard from the 1947 Koprivnica spice-and-condi...

Livada Zacuscă Țărănească — Romanian peasant-style register. The Țărănească variant carries the rustic country cut — chunkier gogoșari and eggplant...

Hina Lutenica — chunky tomato-pepper spread, family format. The tomato-rich cousin of ajvar — kapija pepper, ripe tomato, onion, slow-cooked to a m...

Podravka Hot Ajvar — the Croatian ćevapi-side standard. Koprivnica's 1947 recipe in the chili-warmed register — kapija-pepper-and-eggplant mash wit...

Grandma's Recipe Mild Ajvar — Kosovo-Albanian family register. Grandma's Recipe carries the Kosovo-Albanian home-kitchen voice — slow-roasted kapij...

Livada Salata de Vinete — Romanian eggplant-salad register. Pure roasted-eggplant Romanian classic — fire-charred, mashed smooth, finished with oil...

In German delis, a jar of Lowensenf Extra Scharf sits next to the bratwurst, its lion logo promising the hottest mustard on the shelf. This is Lowe...

A tube of Thomy's sharp, freshly-ground mustard is the default condiment at a German Wurst stand, punchier than the sweet Bavarian kind. This is Th...

German pantry shelves keep a squat glass jar of Thomy mayonnaise next to the mustard, the label as familiar there as ketchup is here. This is Thomy...

In Bavarian beer halls, a mound of tangy sauerkraut sits beside every wurst and pretzel, a taste passed down at the family table. Hengstenberg's Ba...

Soy-based pates are a Balkan pantry fixture for meat-free days, spread thick on fresh bread. Vitalia makes this vegetarian pate from soy with a pap...

A tin of vegetable pate is a fixture on Balkan and Romanian pantry shelves, spread thick on bread for a quick lunch. This is a vegetable pate with ...

A jar of vegetable spread makes for an easy start to a Romanian breakfast table, spread thick on fresh bread. This is Mandy's Mediterranean vegetab...

In Hungarian kitchens, a jar of marinated peppers waits on the counter next to fresh bread and a slab of cheese for any impromptu spread of a meal....

Ajvar gets made in big batches every autumn when the red peppers come in, then spooned onto bread all winter as a taste of home. This is Marco Polo...

In Poland the small brown Maggi bottle lives on the table beside the salt and pepper, and a few drops go into rosol, over pierogi, into tatar - it ...

Surowka z czerwonej kapusty is the jar a Polish household opens when there is roast meat and potatoes and the plate needs something sharp against t...

On Polish Easter tables the horseradish jar stands next to the blessed eggs and white sausage, sharp enough to stop the conversation for a second. ...