refrigerated-pickled-veggies-trio.jpgPickled Sorrel:  In Russia and Ukraine it is used to make soup called green borscht. In Poland it is used to make soup called zupa szczawiówka.  Most variations are creamy and tart, and can include potato, carrot, and hardboiled egg.

Patty Pan Squash:  Pickling squash is common in eastern European countries. The Seattle Times did an article on a local Brewery that uses many of these marinated vegetables in their ‘loaded’ bloody mary. 

White Asparagus:  To cultivate white asparagus, the shoots are covered with soil as they grow, i.e. earthed up; without exposure to sunlight, no photosynthesis starts, and the shoots remain white.

Russian, Ukrainian, Belarusian and Polish pickled items include beets, mushrooms, tomatoes, sauerkraut, cucumbers, ramsons (wild garlic shoots), garlic, eggplant (which is typically stuffed with julienned carrots), custard squash (patty pan), and watermelon. In these countries garden produce is commonly pickled using salt, dill, blackcurrant leaves, bay leaves and garlic and is stored in a cool, dark place.

Marinated tomatoes are used either like ketchup or as a sauce in a baked dish.

Varieties of cabbage:  Scandinavian cabbages typically have an acidic fruit like black currant added to keep the color of red cabbage red or caraway and sugar for a savory taste.

Salsify:  The root is noted for tasting of oysters, from which the plant derives its alternative name of oyster plant; young roots can be grated for use in salads, but older roots are better cooked, and they are usually used in soups or stews.

Onions:  In the UK, Pickled onions are a common accompaniment to luncheon plates.