Mixed Pickles in Vinegar

Mixed pickles in vinegar: chopped cauliflower, gherkins and carrot, crunchy and mildly acidic. The secret touch for Russian salad and a light vermouth snack. 500 g vacuum-packed bag. Buy online.

Ideas to enjoy them

• In Russian salad.
• As a light snack with a vermouth.

Storage

Keep in a cool place or in the fridge. Once opened, always refrigerate and keep covered in their liquid.

Best before: minimum 3 months from purchase. The exact date is on the package label. Once opened, keep refrigerated and submerged in its vinegar.

The classic, well-proportioned trio: cauliflower florets, diced gherkins, and carrots — three textures, three sweet notes, one vinegar.

Truly crunchy: vegetables selected for firmness and pickled to perfection, without softening.

The secret ingredient of ensaladilla rusa: the tangy dice that separates a good ensaladilla from a memorable one.
Light and vegetable-based: practically fat-free — a guilt-free snack.

Absolutely multi-purpose: appetizer, salads, sandwiches, side dishes, and stews.

Selected by SalazonArte for their pickle counter at the Central Market of Valencia.

Flavor: a balance between the vinegar's lively acidity and the natural sweetness of the carrot and cauliflower, with the gherkin adding its classic herbaceous note.
Texture: crunchy, firm, and juicy — each vegetable retains its own, which is the beauty of a good giardiniera.
Aroma: vegetable and intense, with the unmistakable perfume of traditional pickles.

Vacuum packed 500 grams approx.

Average values per 100 g
Energy: 100 kJ / 24 kcal
Fat: 0.2 g — of which saturates: 0 g
Carbohydrate: 3.5 g — of which sugars: 2.5 g
Protein: 1 g
Salt: 2 g

The real Russian salad: finely chopped and added to the mixture — the acidic and crunchy touch found in traditional bar ensaladillas. With our tuna flakes, it's a winning combo.
The Valencian esmorzaret: on a small plate alongside lupini beans, olives, and peanuts — the canonical bar lunch snack.
With vermouth: a bowl of well-chilled pickles — acidity that cleanses the palate between each gilda.
In sandwiches, burgers, and rolls: chopped, they balance the fat of cheeses and meats, just like pickles do in the best burger joints.
In the kitchen: diced in a seafood salad, a potato salad, or a legume salad; or as an acidic side dish for stews and cold cuts.
Our tip: drain them only at the moment of use — outside their vinegar, they lose their crunchiness in a few hours.

Cauliflower, gherkins and carrots selected for quality and firmness, chopped and pickled in vinegar according to the traditional Spanish method of "variantes" — the mixed pickle that has been served at counters and bars across the country for generations. Selected by SalazonArte for Valencia's Central Market.

Always keep them submerged in their vinegar — it is their natural preservative and the guardian of their crunch.
Keep refrigerated, also before opening.
Once opened: refrigerate, tightly sealed, serving with clean utensils.

SULPHITES

Pickle, carrot, cabbage, water, vinegar, and salt. Preservatives