Bringing Pickled Foods Back to Our Plates

As the days become longer and the temperatures slowly rise, it's time to start thinking about stocking up on seasonal fruits and veggies! With only a few weeks until spring arrives, now is the perfect time to enjoy the last of last season's produce. From frozen fruits, to jams, to vegetables tucked away in sand, there are plenty of ways to enjoy the bounty from last summer-autumn. Make sure to get the most out of these seasonal treats before the sun heats up and the ground is ready for planting. 

Take advantage of the last few weeks before spring with seasonal fruits and vegetables! Make the most of the summer-autumn bounty by enjoying an array of delicious treats – from frozen fruits to jams to vegetables tucked away in sand. Don't miss out on these delicious, natural snacks before the changing of the seasons and a new round of planting. 

Pickles bring a world of flavor to your plate. From carrots and beets to brussel sprouts and green beans, you can pickle them all and enjoy them throughout the year. For a truly earthy, fresh flavor, add dill seeds and herbs to your jars. If you like a strong taste, a combination of fresh horseradish and garlic will do the trick! Did you know that garlic varieties grown in Eastern Europe are especially intense due to the cold winter climate? In Poland horseradish grows wild across many fields, and is used to season many pickles. To add even more flavor, locals often add the aromatic leaves of oak and cherry trees, grapevines, and currant shrubs to their jars. Pickling is a great way to enjoy the natural flavors of local, seasonal produce.

Pickle making was once a skill only known to grandmothers, but nowadays chefs take pride in having house-made preserves on their menus. To make pickles, it takes high quality, ripe vegetables, and the proper temperature conditions, as well as a decent amount of space. Because of this, some restaurants choose to buy their pickles from local farmers. In Wroclaw, the capital of Lower Silesia, there are two establishments that are well-known for their pickles. It's a reminder that the old ways of preserving food still have their place in the modern world.

Introducing Zdrowy Ferment, a business run by Arkadiusz Dziakowski. From regional food stores like Regio Food to food markets like Eko Bazar Wroc?aw, their jars can be found all over the place. A particular highlight of theirs is their pickled gems - patty pans, lemons, tomatoes and cauliflowers - that make their products stand out.

The second producer is Sznajder, a family-run venture that specializes in growing and pickling an assortment of vegetables, with sauerkraut and pickled cucumbers being the most popular. Their mission is to teach the young generation the traditional art of cultivating and preserving vegetables. During high season (June-July), one can visit their farm in the Barycz Valley Landscape Park, harvest as much as possible in one day and pickle it themselves! As a part of the European Culinary Heritage network, Sznajder is a must-visit.

Are you interested in exploring the world of pickled food? Not only are they delightful, but they also aid your digestive system (they contain natural probiotics and help your digestion) and can boost your immunity with the large amounts of vitamin C. If you are ever in Poland, take the opportunity to search for restaurants that serve homemade pickles or head to the local markets - they usually offer a wide variety year round. If, however, you wish to learn how to make them yourself, get in touch and we can show you when and where to go. Pickle-making is a traditional practice in Poland, with each region offering different flavours and picking times.

And if you want to try one of the most delicious pickled salads, here is a simple recipe - best of luck!STEPS: Mix shredded vegetables with salt and leave covered with a cloth in a bowl for about 4 hours. After the veggies let the juice put them tightly in a jar and press with something heavy like a smaller jar with water, leave it covered with a cloth. After few days at room temperature, the salad is ready. To slow the fermentation processes store it in a fridge. Smacznego! – Enjoy! – Bon Appetit!

Are you interested in exploring the world of pickled food? Not only are they delightful, but they also aid your digestive system (they contain natural probiotics and help your digestion) and can boost your immunity with the large amounts of vitamin C. If you are ever in Poland, take the opportunity to search for restaurants that serve homemade pickles or head to the local markets - they usually offer a wide variety year round. If, however, you wish to learn how to make them yourself, get in touch and we can show you when and where to go. Pickle-making is a traditional practice in Poland, with each region offering different flavours and picking times.

And if you want to try one of the most delicious pickled salads, here is a simple recipe - best of luck!

INGREDIENTS:

• 1 kg of shredded white cabbage
• 250 g green cucumbers with the skin, cut into slices
• 250 g chopped onion
• 150 g of red pepper cut into thin strips
• 250 g grated carrot (preferably young, with skin)
• 28 g rock salt

STEPS : Mix up some shredded vegetables, add a pinch of salt, and let them sit covered in a bowl for 4 hours. Once the vegetables have released their juice, pack them tightly into a jar and press down with something heavy, like a smaller jar filled with water. Cover the jar with a cloth and let it sit at room temperature for a couple of days. To preserve the fermentation process, store it in the refrigerator when done. Now you can enjoy your delicious salad! Bon Appetit!