Russian-style Malossol gherkins

Malossols à la Russe gherkins are much more than just a condiment: they're an essential part of the Russian gastronomic ritual that accompanies zakouski - the pre-dinner appetizers that have become an art form in their own right at the Russian table. At Kaspia, they are selected for their size, firmness, crunchiness and the quality of their natural marinade.

The word «malossol» literally means «lightly salted» in Russian: this is the fundamental distinction from the heavily vinegar-packed gherkins of the French or German tradition. The mild brine - composed of water, salt, spirit vinegar and a bouquet of spices - respects the freshness of the gherkin, preserving its natural crunchiness and revealing its vegetable flavor without overpowering it. The result is a surprisingly mild gherkin, almost lacto-fermented in its acidic discretion.

They are a natural accompaniment to the entire Kaspia range: Norwegian smoked salmon, caviar tarama, smoked Riga sprats, Matjes fillets and, of course, caviar. They also add a crunchy touch to sandwiches, charcuterie platters or Nordic tartes flambées.

Contents: 490g. Store in a cool, dry place. After opening, refrigerate and use within 15 days.