Garden Medley “Rozdollia”
Garden Medley “Rozdollia” is the kind of jar that packs a whole summer inside: firm cucumbers, half-ripe tomatoes, sweet peppers, onion, and crisp white cabbage in a sweet-and-sour brine. The recipe comes from home root cellars in central Russia (the author is from near Novgorod), but it settled into Ukrainian kitchens long ago – handy when you want several vegetables on the table at once without opening five separate jars.
Secrets to a good medley
The brown, still-underripe tomatoes are chosen on purpose: they hold their shape instead of turning mushy, whereas fully green ones stay hard and red ones leak juice. Horseradish root and whole garlic cloves act as natural preservatives and add the sharp note that makes the brine almost drinkable. The cabbage fills the gap at the top of the jar, soaks up the marinade, and becomes a tasty snack in its own right.
Two things to remember: the vinegar goes in last, only after the brine is off the heat, or it loses acidity – here it’s half a cup (120 ml) of 9% per 1.5 liters of water. Once sealed, flip the jar upside down and wrap it in a blanket so it keeps self-sterilizing as it cools. Serve with boiled potatoes, meat, or simply as a crunchy side.
Part of Ukrainian cuisine — 301 more recipes in the section.
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Ingredients
Instructions
Pack the cucumbers, tomatoes, sweet peppers, onion, garlic, horseradish, and dill tightly into a clean 3-liter jar, then fill the remaining space with large chunks of fresh cabbage.
For the brine, bring 1.5 L of water to a boil with the sugar and salt, and at the very end stir in half a cup of 9% vinegar.
Pour the boiling marinade over the vegetables in the jar, seal immediately, turn upside down, and leave it wrapped in a blanket until fully cooled.
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