Pickled mushrooms

It is hard to imagine such traditional Russian recipes as rassolnik or fermented cabbage shchi without pickles or fermented foods. Pickling and fermentation are the most fashionable Russian ways to preserve food for a long winter ahead.
As such, nearly all foods in Russia may be salted. Unlike marinading in vinegar, a technique brought to Russia as late as the 20th century, pickling and fermentation rely on salt with an occasional addition of such spices as cumin, horseradish, or dill seeds, and are done in a container which is not hermetically sealed.

The process yields both pickles and brine which has its own culinary values and is used in brassolers soups. In addition to cabbages and cucumbers, the list of pickled options includes tomatoes, greens, courgettes, mushrooms, plums and even watermelons.