Russian Pickled Vegetables

Name: Russian Pickled Vegetables
Cook time: 105 min
Total time: 105 min
Yield: 8 servings
Cuisine: Russian
Ingredients: 500g Cucumber (Gherkin), small; 400g Cherry Tomatoes; 300g Cauliflower, cut into small florets; 2 Carrots, peeled and sliced into rounds; 1 Red Bell Pepper, sliced into strips; 6 cloves of Garlic, peeled; 4 heads of Dill, fresh (flowering heads/umbels); 4 leaves of Blackcurrant Leaves, traditional; optional; 1 leaf of Horseradish, or horseradish root (5 cm piece), sliced; 4 leaves of Bay Leaf; 1 tsp Black Peppercorns; 6 berries of Allspice Berries, optional but traditional; 1 tsp Mustard Seeds; 1 l Water; 2 tbsp Granulated Sugar; 1 1/2 tbsp Salt, non-iodized; 100ml White Vinegar, 9%

A colorful Russian-style jar of pickled vegetables combining crunchy gherkins, sweet cherry tomatoes and carrots, tender cauliflower and bright bell pepper, all enlivened by dill, horseradish and warming whole spices. A tangy hot brine of vinegar, sugar and salt quickly penetrates the vegetables to create a lively, crunchy condiment that improves with a few days of rest—perfect with sandwiches, cold meats or as a zesty snack.

A colorful Russian-style jar of pickled vegetables combining crunchy gherkins, sweet cherry tomatoes and carrots, tender cauliflow... Show more

Traditional Russian Recipe

Health Grade

S+ · Outstanding

Rating

4.0

Time

1 hr40 min

Price

5,59 €

Calories

366 kcal

vegan

low calorie

healthy

nutritious

easy

meal prep

Method

Prep the jars

Set out 4 clean 1-liter glass jars with lids. Fill the jars and lids with boiling water and let them stand for 5 minutes, then drain them upside down on a clean towel. Keeping the jars hot helps prevent cracking when the brine goes in.

Wash the produce

Rinse the cucumbers, cherry tomatoes, cauliflower, carrots, red bell pepper, dill, blackcurrant leaves if using, and the horseradish leaf or root under cold water. Rub away any dirt, especially around the cauliflower and dill stems, then pat everything dry so the brine stays as clear as possible.

Cut the vegetables

Trim the ends of the cucumbers if they look dry, cut the cauliflower into small bite-size florets, peel the carrots and slice them into rounds, and remove the core and seeds from the red bell pepper before slicing it into strips. Peel the garlic cloves and leave them whole. Pierce each cherry tomato once with the tip of a knife so the skins are less likely to split in the hot brine; if you're using horseradish root instead of a leaf, peel it lightly and slice it thinly.

Pack the jars

Divide the garlic, dill, blackcurrant leaves, horseradish, bay leaves, black peppercorns, allspice berries if using, and mustard seeds evenly among the jars. Pack in the cucumbers, cauliflower, carrots, and red bell pepper first, then tuck the cherry tomatoes near the top so they do not get crushed. Fill each jar snugly but do not mash the vegetables; the brine should still be able to move around everything.

Boil the brine

In a saucepan, combine the water, granulated sugar, and salt. Bring the mixture to a boil over medium-high heat, stirring until the sugar and salt fully dissolve, then boil for 2 minutes. Take the pan off the heat and stir in the white vinegar.

Fill and seal

Pour the hot brine into the jars, making sure the vegetables are fully covered and leaving about 1 cm of headspace at the top. Slide a clean knife or chopstick down the inside of each jar to release trapped air bubbles, then top up with a little more brine if needed. Wipe the rims, seal the lids, and let the jars cool on the counter for about 1 hour.

Chill before serving

Transfer the cooled jars to the refrigerator and chill for at least 24 hours before opening; 2 to 3 days gives the best flavor and crunch. Serve the pickled vegetables cold or slightly cool from the fridge. They keep well for up to 2 weeks refrigerated.