Recipes

Ingredients (Serves 2–3):

• 1 jar Euro Goods Kosher Style Pickles (grated or finely chopped)

• 2 medium potatoes, diced

• 1 carrot, grated

• 1 small onion, diced

• 4 cups vegetable broth

• 2 tbsp sour cream or plant-based cream

• Fresh dill (optional)

Instructions:

1. Boil potatoes in broth until tender.

2. Add onion, carrot, and pickles. Simmer 10 minutes.

3. Stir in cream, warm gently, season to taste.

4. Serve hot with dill.

Tip: Add a spoon of pickle brine for extra tang.

Ingredients:

• Euro Goods Sliced Beets

• Mixed greens or arugula

• Goat cheese or feta

• Walnuts or sunflower seeds

• Olive oil & black pepper

Instructions:

1. Arrange greens on a plate.

2. Add beets and crumble cheese on top.

3. Drizzle with olive oil, finish with pepper and nuts.

Optional: Add balsamic glaze or honey.

Ingredients:

• Euro Goods Red Peppers

• Euro Goods Mushrooms

• Euro Goods Pickled Beets

• Euro Goods Dill Pickles

• Bread, crackers, cheese

Instructions:

1. Arrange pickled vegetables in small bowls.

2. Add bread, crackers, and cheese.

3. Serve chilled or at room temperature.

Perfect for: Holidays, wine nights, quick guests.

Ingredients

• ½ cup Euro Goods Dill Pickles, finely chopped

• 1 cup cream cheese or plant-based cream cheese

• 2 tbsp pickle brine

• 1 tbsp fresh dill (optional)

• Black pepper to taste

Instructions

1. Mix cream cheese and pickle brine until smooth.

2. Fold in chopped pickles and dill.

3. Season lightly with pepper. Chill or serve immediately.

Serve With

Crackers, chips, pretzels, raw vegetables, or spread on sandwiches.

Optional variation: Add a pinch of garlic powder or smoked paprika.

Ingredients (Makes filling for  24-30 pierogi)

• 2 cups Euro Goods Sauerkraut, well drained and finely chopped

• 1 cup Euro Goods Pickled Mushrooms, finely chopped

• 1 medium onion, finely diced

• 1½ tbsp butter or neutral oil

• Black pepper, to taste

Optional (traditional but not required):

• ½ tsp dried marjoram

• Pinch of caraway seeds

Instructions

1. Prepare the sauerkraut

   • Drain well and finely chop. If very tangy, rinse briefly and drain again.

2. Cook the onion

   • Heat butter or oil in a pan over medium heat.

   • Sauté onion until soft and lightly golden (about 6–8 minutes).

3. Add mushrooms

   • Stir in chopped mushrooms and cook 3–4 minutes until fragrant.

4. Add sauerkraut

   • Add sauerkraut and optional spices.

   • Cook gently for 5–7 minutes, stirring occasionally, until excess moisture evaporates.

5. Season & cool

   • Season with black pepper.

   • Remove from heat and let cool completely before filling pierogi.

Ingredients (serves 1):

• 1 ½ oz tequila

• 1 oz fresh lime juice

• ¾ oz pickle brine (use brine from Spicy Dill Pickles)

• ½ oz orange liqueur (optional)

• 2–3 slices Euro Goods Spicy Dill Pickles

• Tajín or salt for rim

• Ice

Instructions:

1. Rim the glass with lime and dip in Tajín/salt.

2. Muddle 2–3 pickle slices in a shaker.

3. Add tequila, lime juice, pickle brine, orange liqueur, and ice.

4. Shake well and strain over fresh ice.

5. Garnish with a pickle slice.

Serve With: Chips & dip, charcuterie board.

Taste Profile: Tangy, savoury, mildly spicy, refreshing.