Pickled Vegetables

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

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

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...

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

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...

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...

Sombor's homemade pfefferoni jar, the way village cooks have always done it — slender yellow peppers, brine-clean, with a slow tingle that builds. ...

A jar of mixed pickled vegetables like this sat on every table for the winter months, the crunch of cabbage and carrots cutting through a heavy mea...

Va-Va's fire-roasted red peppers in the holiday-host jar — Macedonia's kapija charred, peeled, garlic-oil bathed, scaled for crowd-feeding. Smoke-r...