Nizhyn — Pickled Cucumbers, Country Style («По-сільськи»)

The proper Ukrainian fermented pickle — crunchy, garlicky and unsweetened, in the way these cucumbers have been made since 1927.

UKRAINE   ·   NIZHYN   ·   920 g

What it is

The country-style («по-сільськи») recipe from the Nizhyn Cannery — and an important distinction from the better-known sweet-and-sour Nizhyn-style. This jar contains fermented cucumbers: salt brine, garlic, dill, horseradish leaf and parsley do the heavy lifting, and the tang comes from natural lactic acid produced during fermentation. No added sugar, no vinegar — a much "honest" pickle profile, closer to what a village cellar would produce.

Nizhyn, the small city north-east of Kyiv that gives the brand its name, has been the spiritual home of Ukrainian pickled cucumbers since at least the 18th century. The cannery itself dates to 1927 and still works with growers across northern Ukraine. Eat them straight from the fridge with rye bread, slice into Olivier or vinegret, or serve as the obvious snack alongside a chilled spirit.

Composition

Pickled cucumbers, drinking water, fresh herbs (dill, horseradish leaf, parsley), salt, acidity regulator (lactic acid — produced naturally by fermentation, not a dairy ingredient), fresh garlic, spices (allspice peppercorns, black peppercorns, bay leaf).

Per manufacturer (Nizhyn Cannery, Ukraine) — recipes can vary slightly by harvest. Check the pack for the most current list.

Nutrition (per 100 g)

Manufacturer values — actual figures on the pack are definitive.

Allergens & storage

Allergens: none of the 14 statutory allergens declared by the manufacturer. Naturally vegan, gluten-free and dairy-free — the "lactic acid" listed is the bacterial fermentation acid, not a milk derivative.

Store in a cool, dark place. Once opened, refrigerate and use within about two weeks; keep the cucumbers fully covered by their brine to maintain the crunch.

Net weight: 920 g  ·  Made by: Nizhyn Cannery (ПрАТ «Ніжинський консервний завод»), Nizhyn, Ukraine

A real fermented pickle — the snap, the garlic, the brine. Nothing more, nothing less.