Pantry

Poland's cucumber salad from Belveder — sliced cucumbers in a mildly sweet-tangy brine with onion and dill, the side dish that lands on every Sunda...

Vitaminka's prva klasa krastavac — Macedonia's first-class cucumber pickle since 1956, the standard Skopje pantries have stocked through every gene...

Belveder's Polish dill pickles — Poland's classic vinegar-brined cucumber, snap-firm with that signature dill-and-garlic hit. Cold-jar crisp, brine...

Bosnia's first-class krastavci from Agrokomerc — Velika Kladuša's brining tradition in the standard pour. Snap-firm cucumbers in a clean vinegar br...

Vitarol's piquant pickle medley — Poland's take on a Greek-salad brine, all peppers, cucumber, and carrot with a spice-edged finish. Crisp, vinegar...

Poland's chopped pickled sorrel from Belveder — the bright-tart green that turns into šchav soup. Lemon-sharp, vegetal, herb-deep, ready to spoon. ...

Germany's apfel rotkohl from Kuhne — red cabbage cooked down with apple pieces into a sweet-sour braise, ready to plate. Soft-pliable, fruit-bright...

Bulgaria's rice-folded vegetable salad from Steinhauer — peppers, carrots, and cabbage cooked down with rice into a savory stuffing-style pickle. S...

This vegan basil pesto offers a fresh, aromatic taste, versatile for many European-inspired dishes. Stir it into a creamy pasta, spread it on crust...

Kinto Adjika Jalapeño Green Pepper Sauce — Russian-Georgian fiery green relish. Kinto's adjika in the green-pepper register — jalapeño, garlic, fre...

Foster's pickled garlic with a red-pepper kick — whole brined cloves with paprika edge, snap-firm and aromatic. The garlic jar diaspora cooks keep ...

Russian-style pickled garlic from Zakuson — tender green sprouts braided with whole cloves in vinegar brine, sweet-pungent and snap-firm. The zakus...

Ukraine's pickled garlic from Vkusno Smachno in the spicy pour — whole cloves brined with chili, sharp-tangy and warm-finished. The zakuski-table g...

Croatia's sour cabbage leaves from Hina in the family-host jar — whole brined leaves ready to wrap, scaled for the Dalmatian sarma bake. Soft-pliab...

Macedonia's pickled garlic from Va-Va — whole cloves in vinegar-clean brine, mild-mellow, snap-firm. The cooking-shortcut jar Skopje kitchens use w...

Vitaminka's miješana salata — Macedonia's industrial mosaic jar since 1956, the kind Skopje pantries have stocked through every winter. Cauliflower...

Bosnia's miješana salata from Agrokomerc — Velika Kladuša's brining tradition in the family-size pour. Cabbage, carrot, cauliflower, pepper, and cu...

Zergüt's Polish-style sauerkraut in the starter pour — Bulgaria's fermented-cabbage take on the Wigilia classic. Crisp-shred, tangy-clean, lactic-b...

Belveder's sauerkraut with carrot in the everyday pour — Polish kapusta with the sweet-carrot lift, tangy-bright and crisp. Lactic-deep, color-warm...

Lowell's Polish sauerkraut with carrots — kapusta kiszona z marchewką, the Wigilia-table classic in the diaspora pour. Crisp-shred cabbage, soft-sw...

Maheev Russian Horseradish Sauce — creamier khren, family pour. Maheev's horseradish sauce in the mayonnaise-thickened format — softer than the pla...

Macedonia's spicy fermented cabbage from Va-Va in the family-size pour — the Balkan take on kimchi, all chili-bright and tangy with lactic depth. C...

Macedonia's sauerkraut from Va-Va in the everyday pour — Skopje-pantry fermented cabbage, crisp-shred and tangy-deep. Lactic-bright, alive with cul...

Bosnia's yellow paprike kisele from Zimnica — long pale yellow pepper fillets in vinegar-clean brine, snap-firm, mild-sweet. Layer onto a burek-and...