Russian Pickled Vegetables

Try this traditional Russian recipe for a pickled twist to your favourite vegetables!
  • Prep time 15 mins
  • Yields 2 medium (750 mL) jars
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  • Recipe Submitted By Elena Kropova


  • 5 medium cucumbers
  • 1/2 large zucchini
  • 1/4 large onion
  • 1/4 cauliflower head
  • 2 cloves garlic
  • 1 stem of dill
  • a few mint leaves
  • 1 L water
  • 500 mL more water (optional)
  • 1-2 Tbsp salt
  • 4 tsp pickling spice


  • measuring cups and spoons
  • cutting board and knife
  • medium pot
  • 2 medium jars (about 750 mL each)
  • 2 small jars (about 250 mL each)


  1. Wash your veggies (and your hands).
  2. Place 2 tsp of pickling spice into each jar.
  3. Chop dill and mint and divide among jars.
  4. Place 1 clove of garlic into each jar.
  5. Place 5 cucumbers insde the first jar.
  6. Chop cauliflower piece and zucchini into eighths. Chop onion into rings. Place into second jar.
  7. Pour 1 L of water inot a pot and set to boil. Once boiling, dissolve 1–2 Tbsp salt in the water. Let the water cool slightly. Divide the water between the two jars.
  8. If required, use the two small jars, filled with water, as weights in the two medium jars to keep the veggies down. Let sit overnight.
  9. Refrigerate in the morning.

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