Pickled Vegetables

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...

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

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...

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

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

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

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...

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

Marco Polo cabbage leaves in brine — whole brined leaves separated and stacked, ready for the sarma roll. Pliable, tangy-clean, no tearing. The dia...

Grandma's Perogies sauerkraut pierogi — Eastern European dumplings stuffed with tangy fermented cabbage, the diaspora pierogi-night staple. Soft do...

Belveder's pickled champignons — Poland's button mushrooms in a vinegar-clean brine, snap-firm and herb-tinged. Cold-jar earthy, garlic-soft, ready...

Krinos Greek black olives in the everyday pour — Aegean-cured, savory-deep, ready to plate. Tender flesh, oil-bright finish, signature Mediterranea...

Greece's cracked green olives from Krinos — firm, briny, the Aegean-coast pantry classic with a crack-and-marinade finish. Olive-bright, lemon-herb...

Russian-style marinated shiitake — earthy umami-rich caps in a savory brine, garlic-and-dill tinged. The zakuski-board mushroom that signals the vo...

Russian-style marinated suillus — slick-capped forest mushrooms in vinegar brine, deep-savory and slow-tang. The wild-foraged jar that signals zaku...

Turkey's dry-cured Kuru Sele black olives from Marmarabirlik in the family-host jar — wrinkled, salt-cured, intensely savory. Tender flesh, oil-glo...

Romania's gogosari from Răureni — sliced round red peppers in clean vinegar brine, the Bucharest-pantry classic. Sweet, snap-firm, tangy-bright. La...

Bulgaria's sweet roasted red peppers from Zergüt in the starter pour — whole kapija peppers, fire-charred, packed soft and ready to tear. Smoke-swe...

Hina's whole roasted red peppers — Croatia's kapija country in the jar, fire-charred, peeled soft, garlic-oil bathed. Smoky-sweet, glossy red, melt...

V&G's salad assorti — Bulgaria's mosaic pickle in the variant cut, vegetables sliced for fork-eating. Bright vinegar tang, snap-firm, no heat. ...

The pepperoncini that lands on every mezze plate — mild, vinegar-bright, made for picking up by the stem. Krinos brings the Halkidiki tradition sta...

Albania's marinated peppers from Poradec Farms — round sweet peppers in herb-warm marinade, the Korçë-pantry classic. Snap-firm flesh, vinegar-tang...

Bulgaria's tzarska salata — the "royal" mosaic from V&G, layered cabbage, gherkin, pepper, and cauliflower in a sharper-than-usual brine. Vineg...

The Halkidiki pepperoncini that earns standing room on every mezze board — Krinos in the family-size pour. Mild green peppers, vinegar-bright, with...