Ingredient list

Pickled beetroot is heat-processed red beet preserved in a sweet and sour brine. Thanks to sterilisation, it is ready to use straight from the jar with no additional cooking required. It has a characteristic earthy, sweet flavour with a mild tanginess from the brine. In the kitchen, it works as a side dish for meat dishes, in salads, on platters, or as a base for soups such as borscht. The brine from the jar can also be used to flavour sauces and dressings. Beetroot is rich in folate, manganese, potassium, and the natural pigment betanin, which gives it its deep red colour.

Pickled button mushrooms are champignons preserved in a brine of vinegar, water, salt, and spices. The pickling process gives them a noticeably tangier and more aromatic flavour than fresh mushrooms. Their firm texture holds up well to pickling, making them one of the most popular mushrooms for this purpose. They are used as a cold side dish, an ingredient in salads, spreads, or cold platters. They also work well as a quick snack or an addition to open-faced sandwiches and charcuterie boards. Available in various versions, classic, with garlic, with herbs, or spicy. They store well at room temperature and should be refrigerated after opening.

Pickled chili peppers are preserved hot peppers stored in a brine of vinegar, salt and spices. Their characteristic heat comes from capsaicin, and the intensity varies depending on the variety of pepper used. In the kitchen, they serve as a spicy addition to many dishes, they are used on pizzas, in sandwiches, salads, burgers, or as a side to meat dishes. They are popular in Italian, Mexican and Balkan cuisines. The pickling brine can also be used as an ingredient in marinades or dressings. Thanks to their vitamin C content and antioxidants, they also offer health benefits.

Pickled chilli peppers are hot or medium-hot peppers preserved in vinegar or brine. The heat processing softens them while retaining their distinctive heat and sharp flavour. They are ready to use straight from the jar and have a long shelf life. In the kitchen, they work well as a side for meats, cheeses, and cured meats, and as a topping on pizza. They are excellent on sharing platters, in sandwiches, or as part of an antipasti spread. Pickled chillies add a fiery kick to dishes and are a popular ingredient in Italian, Mexican, Spanish, and Balkan cuisines. The heat level varies depending on the variety, from mild to very intense.

Pickled corn is sweet corn (Zea mays saccharata) preserved in brine, vinegar or its own liquid. It is harvested at the milk stage to retain its natural sweetness and juiciness. The pickling or canning process keeps the kernels tender and flavourful year-round. It is used in salads, on pizza, in soups, salsas and Mexican-style dishes, as well as a side dish or spread ingredient. Unlike frozen corn, it requires no cooking and is ready to use straight from the jar or tin. Its convenience and mild sweet flavour make it a popular kitchen staple.

Pickled cucumbers are among the most beloved preserved foods in Czech and Central European cuisine. Small cucumbers are preserved in a vinegar brine with dill, garlic, mustard seeds and other spices. The result is a refreshing sour or sweet-and-sour flavor that pairs perfectly with richer, heavier dishes. They are served as a side to meat dishes, in hamburgers, hot dogs, steak tartare, in salads such as potato salad, or on cold platters. In Czech culinary tradition, pickled cucumbers hold a special and irreplaceable place, with every household having its own trusted brine recipe.

Pickled mushrooms are a beloved traditional delicacy in which various types of mushrooms, most commonly porcini, boletus or button mushrooms, are preserved in a vinegar brine with spices. The result is a distinct, tangy flavor with a rich mushroom aroma that pairs wonderfully with cold dishes. They are served as a side to meat, on open sandwiches, in salads or on cold platters. In Czech and Slovak cuisine, they have a long tradition as a way of preserving the summer mushroom harvest. With their low calorie content and high mineral content, they are also a healthy choice.

Pickled olives are preserved fruits of the olive tree, stored in a brine of olive oil, vinegar or salt water with herbs and spices. They come in green and black varieties, green olives tend to be firmer and more bitter, while black olives are riper and slightly sweeter. In the kitchen, they are used in Mediterranean salads such as Greek or niçoise, on pizza, in pasta dishes, as tapas or antipasti, and alongside cheeses and cured meats. They are rich in healthy monounsaturated fats, vitamin E and antioxidants. Their distinct salty, slightly bitter taste gives dishes an unmistakable Mediterranean character.

Pickled onions are small whole onions preserved in vinegar or a sweet and sour brine. Thanks to heat processing, they are soft, juicy, and ready to eat straight from the jar. They have a mildly tart flavour with a hint of sweetness, losing some of the sharpness of fresh onion while retaining a pleasant aroma. In the kitchen, they are used as an accompaniment to cured meats, cheeses, cold cuts, and open sandwiches. They make a great addition to party platters and savoury snacks. They also work well in tartar sauces, salads, or dishes inspired by British and French cuisines, where they are a traditional part of charcuterie boards.

Pickled sweet peppers are preserved mild peppers stored in a vinegar brine with salt, sugar and spices. They have a pleasant, slightly sweet flavor with a gentle tangy note from the vinegar. In the kitchen, they work wonderfully as a side dish to meat, on cold platters and open sandwiches, or in various salads. They are a popular feature of cold buffets and picnics. They are available as whole peppers, quarters or strips. Rich in vitamin C and antioxidants, they retain their vibrant color even after extended storage thanks to the pickling process.

Pig slaughter seasoning is a traditional Czech and Slovak blend of spices and herbs used for preparing traditional pig slaughter specialities such as liver sausage, blood sausage, head cheese, boiled pork or slaughter soup. It usually contains marjoram, caraway, pepper, allspice, bay leaf, thyme and garlic. This combination guarantees the authentic home-style flavour inseparably linked with the autumn and winter pig slaughter tradition. The seasoning can also be used for preparing pork jelly or flavouring fresh sausages. Its aroma is strongly associated with Central European rural traditions and the unmistakable atmosphere of home pig slaughter celebrations.