Published on: 2026-09-05
Source: Moscow Government – Правительства Москвы –
An important disclaimer is at the bottom of this article.
At the beginning of autumn, city residents come to Moscow fairs to buy products for home preserves. For pickling and marinating for the winter, tomatoes and cucumbers are most often chosen. For the convenience of customers, farmers assemble ready-made bouquets for traditional preserves in jars. The mix includes dill, garlic, horseradish leaves, and currant leaves.
Traditional option
The classic set for pickling includes four essential components: dill umbrellas, garlic, horseradish leaves, and currant leaves. Dill gives the brine a spiciness and a characteristic fresh aroma, while the horseradish leaf makes the preserve crunchy and at the same time prevents mold formation in the jar. The currant leaf adds aroma and contains tannins, which keep the vegetables from becoming mushy in the brine. Garlic adds sharpness and, like horseradish, contributes to the longer preservation of the preserves.
“This is how it has been salted since time immemorial, folk wisdom, nothing has been changed here and does not need to be changed — people come and ask specifically for this set,” noted Teimuraz Rakhavia, a participant in the Moscow fair.
Almost the same set was described by the Russian writer Elena Molokhovets back in the 19th century in her culinary book. In her recipe, the bottom of the barrel was lined with oak, cherry, and currant leaves, and dill, horseradish, and garlic were added. This composition is most often used for pickling cucumbers, but it is also suitable for other products: currant leaves go well with tomatoes and sauerkraut, salted zucchini, pattypan squash, and mushrooms.
Sets at Moscow fairs
At the fair located at Leskova Street, property 14, farmer Vyacheslav Krylov, who brings greens from the Ryazan region, offers a set consisting of horseradish, dill, cherry leaves, and currant leaves. He advises customers to add tarragon or celery to the classic combination. Tarragon gives the pickles a subtle spicy note, while celery adds freshness.
“For the batch, I take tougher leaves—they hold their shape better in brine and do not become soggy. I remove currant leaves from the lower branches so that the bush is not harmed and can produce a crop again next year. And cherry leaves—I pick only by hand, one by one, carefully, so as not to damage the tree,” shared Vyacheslav Krylov.
The composition of the set varies among different participants of the fairs. A similar option — made of horseradish, dill, garlic, cherry leaves, and currant leaves — is offered at the venues on 1905 Street (property 4) and on Shosseynaya Street (property 4). At the fair on Tallinn Street (property 7), the set includes horseradish, dill, garlic, and a cherry twig — the greens are brought from the Voronezh region. At the fair on Ferganskaya Street (property 17), you can find a variant made of dill, parsley, garlic, cherry, currant, and horseradish.
How to cook
A ready-made set by itself does not guarantee successful pickling: it is important to follow the proportions and arrange the ingredients correctly. For example, spices and herbs should not exceed five percent of the weight of the cucumbers, and garlic should be added no more than 10–15 grams per kilogram — otherwise, the taste of the preparation will become too sharp.
The amount of herbs depends on the volume of the container and the chosen recipe. For zucchini and pattypan squash, usually one and a half to two times more spices are used than for cucumbers, since these vegetables have a more neutral flavor.
Before pickling, the greens are thoroughly washed, and large leaves are chopped. Part of the herbs are placed at the bottom of the container, then the vegetables are layered on top, adding dill, currant leaves, and horseradish leaves between them. The remaining greens are placed on top. It is important that the contents of the jar remain completely covered with brine. To ensure this with the traditional method, a weight is placed on top of the vegetables.
The active fermentation lasts from eight to ten days. During this period, the jar or barrel is kept in a warm room, and if necessary, more brine is added, while any foam or film that appears is carefully removed.
Products for Moscow fairs are brought in from more than 40 regions of Russia. Specialists inspect the products before sale. state veterinary service of the city of Moscow. The fair pavilions are located in high-traffic areas and are equipped with heating, ventilation, air conditioning, and video surveillance systems, as well as commercial and refrigeration equipment, making them comfortable to visit at any time of year. Spaces for fair participants are provided free of charge. More about cooperation can be found on the official website of the State Budgetary Institution “Moscow Fairs”.
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