Russian-style Pickled Vegetables

Ingredients

In this Russian adaptation of Chinese pickles, we incorporate traditional Russian ingredients and flavors to create a unique twist. While the Chinese pickles typically use ingredients like soy sauce and Sichuan peppercorns, our Russian-style pickles feature ingredients such as dill, garlic, and black peppercorns. This adaptation adds a distinct Russian flavor profile to the pickles, making them a perfect fit for Russian cuisine. We alse have the original recipe for Chinese Pickles, so you can check it out.

• 500g (1.1 lb) mixed vegetables (carrots, cucumbers, bell peppers, cauliflower) 500g (1.1 lb) mixed vegetables (carrots, cucumbers, bell peppers, cauliflower)
• 2 cups (470ml) water 2 cups (470ml) water
• 1 cup (240ml) white vinegar 1 cup (240ml) white vinegar
• 2 tablespoons sugar 2 tablespoons sugar
• 1 tablespoon salt 1 tablespoon salt
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon black peppercorns 1 teaspoon black peppercorns
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 teaspoon dill seeds 1 teaspoon dill seeds
• 1 bay leaf 1 bay leaf

Nutrition

• Calories (kcal / KJ): 50 kcal / 209 KJ
• Fat (total, saturated): 0g, 0g
• Carbohydrates (total, sugars): 12g, 9g
• Protein: 1g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Wash and prepare the vegetables by cutting them into bite-sized pieces or thin slices.
2. 2.
   In a saucepan, combine water, vinegar, sugar, salt, garlic, black peppercorns, mustard seeds, dill seeds, and bay leaf. Bring the mixture to a boil, stirring until the sugar and salt dissolve.
3. 3.
   Place the prepared vegetables in a clean, sterilized jar.
4. 4.
   Pour the hot brine over the vegetables, ensuring they are completely submerged.
5. 5.
   Seal the jar tightly and let it cool to room temperature.
6. 6.
   Once cooled, refrigerate the jar for at least 24 hours before consuming.
7. 7.
   The pickles can be stored in the refrigerator for up to 2 weeks.

Treat your ingredients with care...

• Carrots — Slice the carrots thinly to ensure they pickle evenly.
• Cucumbers — Remove the seeds from the cucumbers before slicing to prevent excess moisture in the pickles.
• Bell peppers — Remove the seeds and white pith from the bell peppers and cut them into thin strips for optimal pickling.
• Cauliflower — Separate the cauliflower into small florets for even pickling.

Tips & Tricks

• For a spicier kick, add a sliced chili pepper to the brine mixture.
• Experiment with different vegetables like radishes or green beans for variety.
• Let the pickles sit in the refrigerator for a few days for a stronger flavor.
• Serve the pickles chilled for a refreshing taste.
• Use sterilized jars to ensure the pickles stay fresh for longer.

Serving advice

Serve the Russian-style pickled vegetables as a side dish alongside traditional Russian dishes like borscht or pelmeni. They also make a great addition to charcuterie boards or as a topping for open-faced sandwiches.

Presentation advice

Arrange the colorful pickled vegetables in a glass jar or on a serving platter to showcase their vibrant hues. Garnish with fresh dill sprigs for an added touch of greenery.