preserving heritage, one pickle at a time

In Belarus, pickling vegetables isn’t just a culinary habit, it’s a way of life. For centuries, families have preserved cucumbers, cabbage, beets, carrots, and mushrooms to last through the long, harsh winters. Before refrigeration, pickling was essential for survival, providing vitamins, nutrition, and sustenance when fresh produce was scarce. Beyond practicality, pickled vegetables became a cornerstone of Belarusian culture, passed down from generation to generation.

For the Jewish communities of Belarus, this tradition took on an added layer of meaning. Living alongside their Belarusian neighbours, Jewish families adopted these preservation methods and wove them into Ashkenazi culinary traditions. Pickled cabbage became sauerkraut, cucumbers became malochki (a Yiddish term meaning small, crisp, sour pickles that were a staple of Jewish meals)  and beets and carrots transformed into vibrant sides and salads. These preserved vegetables were not just food, they were symbols of endurance, identity, and continuity.

Jewish cuisine integrated pickling into everyday meals and holiday traditions. Borscht often featured pickled beets, while cholent and stews gained depth from the tang of fermented vegetables. Even during festivals, pickled foods carried meaning: the sourness reminded families of reflection and renewal, connecting nourishment with ritual.

At The Together Plan, we celebrate these connections. Just as pickling preserves vegetables, our work preserves Jewish heritage, culture, and memory in Belarus. By exploring and sustaining traditions,  from cuisine to community life,  we ensure that the richness of Jewish history continues to thrive, even in places where it was once nearly lost.

To bring this tradition to life, join us on November 23rd for a hands-on pickle-making workshop as part of Mitzvah Day. Debra Brunner, founder and CEO of The Together Plan, will lead the session, teaching you how to make pickles perfect for gifting to friends and family. Places are limited, so don’t miss this unique opportunity to learn, create, and celebrate heritage. Book here.

For those of you who are unable to attend the in-person workshop, Debra will be repeating it online on December 7th and you can book using this link.

The next time you enjoy a crisp pickle, a bowl of sauerkraut, or malochki, remember: it’s not just a taste of Jewish Belarus. It’s a taste of resilience, identity, and shared heritage.

 

Please help us to continue our work preserving Jewish history, heritage and identity by donating today using this link or if you are in the USA please use this link. Everything we do is because of your continued support.