Think caviar is just for the rich and their tiny crackers? Think again! Ukrainian zucchini caviar is the people’s caviar—no fish eggs, just pure veggie magic. Call it zucchini relish, zucchini dip, or ‘fancy peasant pâté’—just know you’ll be eating it straight from the jar like an absolute champ!
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A weight-loss doctor suggested fermented cabbage and Ozempic for shedding pounds. We’re not sold on Ozempic, but sauerkraut? Count us in! This Ukrainian fermented cabbage recipe has kept our family slim and regular for generations. Packed with vitamins and probiotics, it’s the healthiest side for any dinner. Enjoy free medical advice and a recipe, too!
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Pelmeni are a staple of Siberian cuisine, known for their delicate dough and savory meat filling. Traditionally made in large batches and frozen for convenience, pelmeni dumplings are the perfect freezer-friendly meal. Our pelmeni recipe is a Ukrainian take on this popular dish, combining classic flavors with a few personal touches.
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Looking for a delicious, homemade spread to add to your pantry? Try making Malidzano, a tangy, smoky Macedonian favorite made with roasted green peppers and eggplants. Perfect as a dip or spread, this roasted green pepper recipe is simple to follow and great for canning. Enjoy it all year long with bread, crackers, or pita!
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Ever heard of Ajvar? It’s a roasted red pepper sauce from the Balkans, and it’s seriously addictive. Sweet, smoky, and downright irresistible, you’ll probably end up eating it straight from the jar. Go ahead, make some, and see for yourself. And when you do, just remember us saying, “Told you so!”
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Pickled roasted bell peppers are a pantry staple, and making them at home is easy and rewarding. With rising prices and growing interest in food quality, now is the perfect time to roast and pickle your own. It’s a simple way to save money, control ingredients, and enjoy healthier peppers in your meals!
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Adjika is spicy, garlicky, deeply aromatic, and savory. But is it a sauce, a dip, a relish, or a pesto? Whatever you call it, adjika—the best-known vegetable condiment from Georgia (the country, not the state)—is guaranteed to become your new favorite for dipping, spreading, and scooping. Ready to up your flavor game?
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Just as ratatouille brings France to life, lecho (lecso) is Hungary in a bowl. This rich, sweet-and-sour stew of tomatoes and peppers uses simple ingredients with bold, unforgettable flavors. Want to enjoy it all year? Try the canning recipe and keep a taste of Hungary’s harvest season right in your pantry.
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Craving heat? We’ve got it! We took our classic dill pickles recipe and turned up the heat to bring you the spicy pickles recipe for canning you’ve been asking for! But that’s not all! We’ll also show you how to make this recipe work with either the open kettle or boiling water bath canning methods.
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Pickling cucumbers has been a European tradition for ages. But the Hungarian commercially-made Globus pickled cucumbers have always been the top of the line. Globus pickles set the gold standard, inspiring pickles fans everywhere to crack the Globus code. This recipe does just that! It captures that legendary Globus taste from the 80s.
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Happy canning!