Preserved Vegetables

Spicy fermented napa cabbage in the Korean tradition. Ready to eat, 1,1 kg.

Classic Eastern European carrot salad with garlic, coriander and chilli. Ready to eat, 350g.

Fried eggplant (aubergine) slices preserved in sunflower oil. Traditional Bulgarian recipe by Zergut. Ready to eat — perfect with rye bread or as a side to grilled meats.

Classic Eastern European courgette spread in the traditional Home Style recipe. Ready to serve — spread on dark rye bread or use as a filling for blini. Contains celery.

Classic Eastern European marrow spread — slow-cooked courgette, onion, carrot and tomato in a 560 g jar. Spread on rye bread or serve as a side.

Slow-cooked squash and vegetable spread in the Eastern European tradition. Ready to serve from the jar — on bread, with potatoes, or as a starter.

Ready-to-eat spicy vegetable ragout from Emelya’s Gourmet range. Zucchini, tomatoes, sweet peppers and carrots slow-simmered in a chilli-spiced tomato sauce. No meat, no preservatives.

Spicy ratatouille with aubergine, courgette and tomato — 550 ml jar, ready to eat.

Lacto-fermented white cabbage with apple pieces — tangy, crisp, and ready to eat. Classic Eastern European sauerkraut in a 900 g jar.

Ready-to-eat sauteed sauerkraut — fermented white cabbage slow-cooked with onion and sunflower oil. Eastern European pantry staple, 500 g.

Dimdiņi stewed sauerkraut "Štovēti" — cabbage gently braised with carrot, tomato and caraway, the Latvian winter side. 700 g.

Naturally lacto-fermented white cabbage with horseradish. Ready to eat, no cooking needed. Sharp crunch and clean warmth — the ideal companion to smoked meats, sausages, and rye bread.

Premium 900 ml jar of stewed white cabbage with wild forest mushrooms — earthy, satisfying, and ready to heat and serve.

Crisp white cabbage and carrots in a tangy vinegar marinade — ready to eat, 650 g.

Latvian raw fermented sauerkraut with carrot from Dimdiņi — crunchy, lightly tart, no heat treatment. 650 g.

Fermented white cabbage with sweet pineapple pieces. Ready to eat from the jar.

Roasted green pepper and eggplant relish — a Balkan pantry staple, 380 ml

Traditional Georgian pickled jonjoli buds in a tangy marinade — a classic appetiser from the Caucasus.

Tender wild garlic stalks in salt brine — a classic Caucasian pickle from Mimino, Georgia.

Tender wakame seaweed in a light sesame-soy dressing — ready to eat straight from the pack.

Marinated Far Eastern kelp (laminaria) in spiced sunflower oil — ready to eat, 150g.

Marinated Far Eastern kelp, ready to serve. A light, iodine-rich snack from Russia's Pacific coast.

Marinated sea cabbage (laminaria) — a classic Eastern European ready-to-eat seaweed salad, 200 g.

Tender kelp ribbons in sunflower oil, ready to eat. A classic Eastern European staple, 180 g.

Ready-to-eat marinated sea cabbage (laminaria) with carrot in a Korean-style dressing. Light, briny, and mildly spiced.

Ready-to-eat marinated kelp and eggplant salad in Korean-style spiced dressing. 150 g.

Ready-to-eat kelp salad marinated without vinegar — seasoned with sunflower oil and spices. 200 g.

Classic ready-to-eat sea kelp salad dressed with creamy mayonnaise. A staple Eastern European deli side, ready to serve. 400 g.

Ready-to-eat chuka seaweed marinated in a rich walnut sauce. Tender, nutty, and full of ocean flavour — 150 g.

Ready-to-eat wakame seaweed salad dressed with sesame oil, soy sauce and rice vinegar. 150g.

Ready-to-eat marinated seaweed dressed with creamy mayonnaise and garlic. A classic Eastern European side dish — 240 g.

Skanove pickled sea kale — soft, savoury seaweed salad in a light brine. The classic Baltic side that lives in every pantry. 500 g.

Fresh dill herb, sold by the bunch. An essential ingredient in Eastern European cooking — soups, pickles, potatoes, and fish.

Fresh potatoes in a 2.5 kg bag, grown in Lithuania. Suitable for boiling, baking, mashing, and frying.

Ready-to-eat marinated cabbage salad with red pepper, carrots and onion — crisp and tangy, a classic from Lithuania.

Crisp, garlicky marinated carrot salad with coriander and a gentle spiced heat. Ready to eat, 400 g.

Marinated mixed vegetable salad in the Crimean style — tomatoes, cucumbers, peppers and onions in a tangy vinegar brine. A 900 ml jar, ready to serve.

Sweet bell peppers and champignons slow-cooked in a tangy tomato sauce — a classic Eastern European letcho in a 720 ml jar.

A colourful summer vegetable assortment marinated in a light brine — cucumbers, tomatoes, sweet peppers and more. Ready to serve straight from the jar.

Traditional Eastern European preserved autumn salad — cabbage, tomatoes, sweet peppers, carrots and cucumbers in a light oil-and-vinegar brine. 720 ml.

Preserved salad of firm green tomatoes and sweet peppers in a light vinegar brine. A classic Eastern European condiment, ready to serve straight from the jar.

Classic Eastern European dacha-style pickled vegetable salad with white cabbage, sweet paprika, carrots, and onions in a light vinegar marinade. 900 ml jar.

Crisp marinated vegetable salad with cabbage, carrots, sweet peppers and onions, prepared in the Kherson style. Ready to eat. 900 ml.

Ready-to-eat Korean-style marinated carrots — julienned, spiced with garlic and coriander, 500 ml jar.

Classic Eastern European aubergine caviar — slow-roasted aubergine blended with tomatoes, peppers and onions into a rich, savoury spread. 670 g.

Marinated aubergine with garlic, herbs and Georgian spices. 550 g.

Classic Eastern European roasted aubergine paste with vegetables. Rich, savoury spread — great on bread or as a side. 560 g.

Slices of aubergine fried in sunflower oil, packed in a rich adjika sauce of tomatoes, bell peppers, garlic, and hot chilli. Ready to eat.

Preserved aubergine caviar with garlic and sweet bell peppers — classic Eastern European spread, 540 g.

Homestyle aubergine caviar from Emelja — slow-cooked with tomatoes and onions. A classic Eastern European spread, ready to enjoy from the jar.

Ready-to-eat fried aubergine slices in sunflower oil, home-style. A Ukrainian classic.

Tender fried aubergine slices with plums in a sweet-savoury tomato base. A versatile Eastern European preserve — serve cold as a meze or warm as a side dish.

Grilled vegetable bruschetta spread with red peppers, aubergine and garlic. Ready to use, 260 g.

Coarsely chopped roasted aubergine preserve — a classic Eastern European spread for bread and potatoes.

Chunky preserved aubergine salad with sweet peppers, carrots and onion. Ready to serve cold or warm. 720 ml jar.

Mild, meaty pitted green olives preserved in a light salt brine. Ready to eat straight from the jar.

Lithuanian canned sorrel in brine. Ready to use straight from the jar for green borscht, soups, and savoury pies.

Canned sorrel by Rivona, 450 g. Ready to use — ideal for green borscht and sorrel soups.

Blanched and salted sorrel leaves for green borscht, soups, and sauces. No preservatives.

Russian-style marrow caviar — a velvety zucchini spread with onion, carrot and tomato. Spread on bread, serve with potatoes, or eat by the spoonful. 350 g.

Classic Russian vegetable spread — slow-cooked marrow with carrot, onion, tomato and garlic. Ready to eat straight from the jar.

Canned young green peas in water, no preservatives. Ready to eat — perfect for salads, soups, and sides. 720 ml glass jar.

Tender canned green peas from Kėdainių konservai, one of Lithuania's most trusted producers — harvested at peak ripeness and preserved in water with salt and a touch of sugar. 690 g.

KKF canned green peas in light brine, 690 g. Lithuanian produce — bright colour, mild sweet flavour. Ready to use in salads, soups, or as a side.

Tender young green peas in light brine — ready straight from the jar for salads, soups and sides. Ukrainian product, 475 ml.

Classic Eastern European pickled assortment: crisp cucumbers, ripe tomatoes and pattypan squash in tangy brine. 900 ml jar.

Whole red and yellow sweet peppers preserved in a barrel-style brine. Firm, tangy, and ready to serve straight from the jar.

Classic Eastern European beetroot salad, ready to serve. Tender cooked beets dressed in sunflower oil and vinegar — 380 g.

Ready-to-eat boiled red beetroot, vacuum-sealed for freshness. No preparation needed — open and serve.

Whole pre-cooked red beetroot, vacuum sealed for freshness. Ready to use straight from the pack — no cooking required. 500 g.

Crisp naturally fermented white cabbage with carrot — ready to eat from the jar, or add to soups and salads.

Traditional Lithuanian sauerkraut with carrots and cranberries — slow-fermented, crisp, ready to eat. 900 ml glass jar.

Traditional lactic-fermented white cabbage with carrots. No vinegar, no heat treatment. Jar 860 g.

Whole watermelons preserved in a light sweet-sour brine with salt, sugar, and vine leaf. A classic Ukrainian preserve — firm, refreshing, and ready to serve.

Classic preserved vegetable appetizer with mushrooms in tomato sauce. Ready to serve, no cooking required. 295g.

Spicy marinated pattypan squash — crisp, tangy, and ready to serve. A classic Eastern European pickled snack in a 860 ml jar.

Marinated sweet bell peppers in Georgian style — with garlic, herbs and warm spices. A ready-to-serve preserve.

Whole beetroot pickled in apple juice for a mild, fruity tang — no sharp vinegar. Ready to serve.

Young whole pattypan squash pickled in a dill and garlic brine. Firm, mildly tangy, ready to serve straight from the jar. 720g.

Ready-to-serve vegetable stew with mushrooms, zucchini, eggplant and tomatoes. 350 g.

Ready-to-eat preserved ratatouille with champignon mushrooms, courgette, aubergine and bell peppers in sunflower oil. 350 g.

Classic Latvian marinated beetroots in sweet-and-sour brine. Ready to serve as a side dish or salad ingredient. 570g.

Whole hot peperoni peppers in tangy vinegar brine — sharp and fiery, great for antipasti, pizza and sandwiches.

900 ml jar of marinated cherry tomatoes and cornichons in a traditional aromatic brine. Ready to serve.

Whole pickled green tomatoes — firmer, tarter, herbal. The cut-through-the-fat pickle. 900 ml jar.

Classic Bulgarian lutenitsa — coarsely ground roasted red peppers and tomatoes with aubergine, garlic and spices. 315 g jar.

Ready-to-serve Olivier salad — potatoes, carrots, eggs, pickles, peas and sausage in creamy mayonnaise. A staple of the Eastern European table, in a generous 900 ml jar.

Roasted bell peppers and white beans in a seasoned tomato sauce — classic Ukrainian lecho, no preservatives.

Sweet pepper strips in tomato sauce, no preservatives. Produced at the Nezhin Cannery, Ukraine.

Tender white beans simmered with carrot, onion and herbs in a fresh-tomato sauce — Nizhyn Cannery's classic Ukrainian comfort food in a jar. Eat cold with bread, warm as a side, or stretch into a soup.

Canned vegetable stew with pre-fried sweet peppers, tomato, onion, and carrot. Ready to eat, 380 ml.

Whole white cabbage leaves, brine-preserved and ready to fill for classic Eastern European golubtsу (stuffed cabbage rolls).

Roasted aubergine spread with tomatoes, onion and peppers. A classic Eastern European condiment, perfect on rye bread or as a side.

SPILVA Male Salad (Vīriešu Zapte) — a chunky Latvian vegetable preserve with tomatoes, sweet peppers, onions, carrots and garlic. No preservatives. 370 g.

Red beetroot salad with sliced onions in a light brine. Ready to eat, from Kėdainių Konservai, Lithuania.

Korean-style spicy marinated carrot salad. No preservatives. Ready to eat straight from the jar.

Naturally fermented white cabbage with cranberries — ready to eat, 900 g.

Crisp marinated cucumber slices in a sweet-and-sour brine with onion and dill. A classic Latvian preserve from Spilva, ready to serve.

Spicy red pepper caviar of adjika type from Armenia — bold, garlicky and fiery.

Ready-to-heat imam bayildi — slow-cooked aubergine and chickpea stew with tomatoes, onion, and garlic. 530 g.

Roasted aubergine and vegetable spread with sweet peppers and tomatoes, prepared to a simple traditional recipe. 550 g jar.

Ready-to-eat aubergine and pepper spread with garlic. No major allergens. 540 g.

Roasted aubergine spread with peppers, garlic, and sunflower oil — 280 g.

Tender cooked beetroot slices in sweet-sharp marinade, ready for cold beetroot soup. Open the jar, add kefir, cucumber and egg — done.

Ready-to-eat marinated white cabbage and red bell pepper salad in a light oil and vinegar dressing. 400 g.

Preserved sorrel leaves from Latvia's Kronis — brined and ready for green borscht, sorrel soup, or any dish that calls for a sharp, lemony tang. 490 g.

Blanched and preserved sorrel leaves, ready for soups and sauces. 450 g jar.

Marinated champignons, corn, and vegetables in a tangy brine — a ready-to-serve Eastern European appetizer.

Traditional Armenian roasted vegetable salad — aubergine, pepper, and tomato grilled over open flame. Ready to eat.

Lithuanian adjika — a spicy, thick sauce of tomato, hot paprika and garlic with apple vinegar. Ideal with grilled meats, soups, or rye bread. 260g glass jar.

Traditional Korean fermented vegetables — crispy cabbage and daikon with chilli, garlic and ginger. Rich in live cultures and natural probiotics. 450 g.

Naturally fermented white cabbage with carrot. Crisp, tangy, ready to eat.

A tangy marinated vegetable salad with gherkins, carrots, sweet peppers and onions. Ready to eat. 900 ml.

Crisp cucumber slices in a sweet-sharp mustard dressing. A classic Latvian preserve, ready from the jar.

Crisp julienned carrots marinated in sunflower oil, garlic, coriander and chilli — ready to eat.

Ready-to-grill vacuum pack of Latvian sauerkraut in the German tradition with sweet onion. No preservatives, no E-numbers.

Traditional Armenian vegetable stew with aubergine, sweet pepper and tomato. Ready to eat, serve warm or cold.

Traditional Armenian fried vegetable stew with aubergine, peppers, tomatoes and herbs. Ready to eat, 460 g.

Armenian-style grilled vegetables — aubergine, red pepper and tomato, prepared on an open flame and preserved in sunflower oil with garlic. Ready to serve.

Thick Armenian-style aubergine spread with roasted peppers, carrot and onion. Ready to eat — serve as a dip, spread or side dish.

Smooth courgette and vegetable spread, ready to eat. 440 g jar.

Chunky tomato-and-pepper vegetable caviar from Ukraine. 90% ripe tomatoes, lightly spiced with hot pepper. No major allergens, vegan.

Classic Ukrainian squash caviar — slow-cooked courgettes with fried onion, carrot and tomato paste. Spread on rye bread or use as an open sandwich base.

Minced Latvian sorrel preserved with salt only — no added preservatives. Ready to stir straight into sorrel soup or green borscht.

Ready-to-eat slow-cooked aubergine with tomatoes, onions and garlic. A classic Armenian-style dish, suitable for vegetarians.

Roasted aubergines, tomatoes and peppers in the Armenian khorovats tradition. Made in Armenia by YAN — no preservatives, no GMO, no additives.

A ready-to-serve Ukrainian pickled vegetable salad — sweet, tangy, with gentle heat. 460 g can.

Ukrainian spiced vegetable medley made from peppers, courgette, aubergine, onion and carrot. No preservatives. 450 g glass jar.

Spicy vegetable caviar in a 680 g jar — a tangy, piquant Ukrainian-style spread of courgette, pepper and tomato.

Slow-roasted red peppers and eggplant packed in sunflower oil with salt. Ready to eat — serve as a side dish, spread, or appetiser. 530 g, Ukraine.

Latvian vegetable caviar — a smooth, flavoursome spread of slow-cooked aubergine, tomatoes, peppers and onions. Ready to eat straight from the jar.

Crisp pickled zucchini slices from Latvia, preserved in a light sweet-and-sour herb brine. 720 g.

Crisp pickled bell peppers in a light, tangy brine — from Emelya's barrel-style Bochonok line. 900 g jar.

Classic Eastern European vegetable spread made from slow-cooked marrow, carrots, onion and tomato paste. Smooth, savoury, and naturally vegan. 500 ml.

Classic Ukrainian roasted sweet pepper caviar with carrots, tomato paste, and herbs. A smooth, richly flavoured vegetable spread from Nezhin.

Rich vegetable caviar with mushrooms — a classic Eastern European spread. Excellent on rye bread, with potatoes, or as a filling for blinis. 560 g.

Grilled mixed vegetables in marinade — ready to serve.

Crisp white cabbage marinated in a light vinegar brine with carrots. Ready to eat, 880 g.

Latvian Spilva mushroom letcho — button mushrooms in a tomato-paprika sauce. Versatile, ready to serve.

Tender Lithuanian red beetroot preserved in apple juice. No vinegar — just natural sweetness with a gentle tang. Ready to use straight from the jar.

Spilva Hunter's Salad — a classic Latvian marinated vegetable preserve with cucumbers, paprika, celery root and mustard seeds. Ready straight from the jar.

Classic Latvian courgette spread, slow-cooked with tomatoes and onions. A versatile Eastern European preserve from Spilva, Riga. 530 g.

Eggplant preserve in Balkan style with plums, peppers and spices. Ready to serve straight from the jar.

Marinated aubergine slices with onion, sweet pepper, and sunflower oil in a light vinegar brine — a ready-to-eat Eastern European preserve from Ukraine.

Tender eggplant pieces cooked in a spiced adzhika sauce, Georgian style. A bold vegetable preserve for antipasti, salads, or side dishes.

Ready-to-eat preserved aubergines in a rich tomato-pepper sauce with garlic and herbs, slow-cooked in the Greek style. A flavourful starter or side — straight from the jar.

Ready-to-serve Latvian cold beetroot soup with mustard. Chill and pour. 530 g.

Armenian preserved lecho — sweet red peppers and tomatoes with parsley, seasoned with just salt. No preservatives, colourings or thickeners. Made by SIS Natural in Yerevan. 450g jar.