Sweet pickle relish is a classic American condiment made from finely chopped cucumbers, bell peppers and onions in a tangy-sweet brine – the perfect topping for hot dogs, burgers, grilled sausages and tuna salad. Unlike smooth sauces, relish keeps its texture chunky and crisp, which is exactly what makes it so addictive. The method is simple: chop the vegetables small, salt them for about 2 hours to pull out excess water, then simmer in a vinegar-sugar brine with mustard seeds, celery seed and turmeric for 15-20 minutes before sealing into sterilized jars. I'll share exact proportions for 1 kg of vegetables and how to can the relish so it keeps for up to a year on the shelf.
American-style pickles for winter are a successful preserve borrowed from traditional American cooking that's perfectly suited for homemade burgers, sandwiches, hot dogs and salads. Compared to the marinated cucumbers we're used to, these pickles are sliced more thinly into rounds or sticks, the brine is sweeter and includes mustard seeds, turmeric and warm spices, and the texture is more delicate. The big advantage is that they completely replace expensive store-bought pickles from imported jars while being made from ordinary cucumbers straight from your garden. Slice young cucumbers into thin rounds, slice the onion into half-rings and pour over a hot brine of vinegar, sugar, salt, mustard seeds, turmeric and black pepper. Process the jars for 10 minutes and seal. Proportions for 2 kg of cucumbers inside.
Apple pumpkin juice is a vitamin-rich homemade drink that captures the best of autumn — the sweetness and beta-carotene of pumpkin balanced by the bright tang of fresh apples, which masks the strong pumpkin flavor most people don't love straight. Use 1 kg of apples to 1 kg of pumpkin, sweeten with 100-150 g of sugar and brighten with the juice of half a lemon. After pressing, the juice is brought to a gentle boil for 5-7 minutes and sealed into sterilized jars where it keeps all winter. I'll show you the method with a juicer as well as a no-juicer alternative using a meat grinder and fine sieve.
Pickled beets in jars are one of the most useful winter preserves — ready to drop straight into borscht, vinaigrette salad, herring under a fur coat or simply served on a plate with fresh herbs and a drizzle of oil. This no-sterilization version is fast and reliable: parboil whole beets for about 30 minutes until just tender, peel and dice or slice, pack tightly into jars and pour over a hot marinade of water, salt, sugar, 9% vinegar and warm spices. The hot brine seals the jars and the beets keep all winter. I'll share exact marinade proportions per liter of water and the spices that bring out the best beet flavor.
Pickled pumpkin for winter is a bright, unusual and remarkably tasty homemade preserve that looks attractive on any festive table and amazes guests with its unexpected flavor: with the right spiced marinade, the pumpkin pieces taste remarkably like canned pineapple. It's a great way to put up a favorite autumn vegetable in a new and original form, especially for those who don't particularly love sweet pumpkin dishes. Peel and seed a ripe firm pumpkin and cut into large cubes or sticks. Make a hot marinade from water, 9% vinegar, sugar, salt, bay leaf, cloves, cinnamon, black and allspice peppercorns. Drop the pumpkin pieces into the boiling marinade and cook for 7-10 minutes until semi-translucent. Pack into sterilized jars, pour over the marinade and seal. Proportions for 1 kg of pumpkin inside.
5-minute apple jam is the fastest and easiest way to put up your favorite apple preserve for winter, without spending hours over a simmering pot. The brief 5-minute cook time keeps the apples vitamin-rich, naturally colored and pleasantly firm — the slices stay whole and beautiful in the syrup. The finished jam is amber, fragrant and intensely apple-flavored. Toss peeled apple slices with sugar at a 1:1 ratio (or 1:0.7 for a less sweet version) and let stand 4-6 hours so the apples release their juice. Bring to a boil and cook for exactly 5 minutes, then pour straight into sterilized jars and seal. Proportions for 1 kg of apples inside.
Georgian-style eggplant for winter is a fragrant, spicy preserve with bold Caucasus character thanks to a generous amount of garlic, fresh cilantro, walnuts and warm spices. It's one of those preserves that disappears first from the winter pantry and seems to taste better every time you open a new jar. The proven recipe is straightforward: cut the eggplant into rounds or batons, pan-fry until golden, toss with a mix of wine vinegar, garlic, ground walnuts, cilantro, parsley, khmeli-suneli and chili, simmer for 5-7 minutes and pack straight into sterilized jars for a 15-20 minute water bath. Proven proportions for 3 kg of eggplant inside.
Salted honey mushrooms are one of the best Russian winter mushroom preserves — they taste even better than the marinated version and keep the deep, natural mushroom aroma intact. I prepare them two classic ways: the hot method (parboil the mushrooms for 20 minutes first — faster and safer) and the cold method (no cooking, just long fermentation in their own brine, which is the traditional Russian way). Use plain non-iodized salt at a ratio of 40-50 g per 1 kg of mushrooms, plus garlic, blackcurrant and horseradish leaves, dill and peppercorns for flavor. The mushrooms are ready in 20-30 days for cold-cured or 10-15 days for hot-cured. Step-by-step for both methods inside.
Mossiness mushrooms (xerocomus, called mokhoviki in Russia) are an under-appreciated forager's find — mild, meaty and absolutely delicious in a winter pickle, where they hold their shape and turn beautifully tender. Many people overlook them in favor of porcini or slippery jacks, but pickled mossiness mushrooms hold their own and cost nothing if you forage them yourself. Clean the mushrooms thoroughly, parboil for 20 minutes in salted water, drain off the first broth (this removes any bitterness and prevents dark color), then pour over a hot marinade of water, salt, sugar, 9% vinegar and spices. Pack into sterilized 1-liter jars and seal. Exact marinade proportions per liter of water inside.
Beet caviar for winter is a remarkably versatile and successful homemade preserve that comes in handy in many different situations: as a standalone appetizer or salad, as a ready-made base for borscht (significantly saving cooking time), as a spread for rye bread sandwiches, and even as an addition to herring. The main advantage is that it's made from the most ordinary and affordable vegetables in large batches, keeps beautifully all winter and noticeably enlivens the winter menu. Peel the beets and grate them coarsely (or cube finely). Dice onion, carrot and bell pepper. On a pan with vegetable oil sauté onion with carrot, add the beets and pepper, tomato paste, salt, sugar and vinegar. Simmer everything together over low heat for 40-50 minutes until thickened. Ladle the hot caviar into sterilized jars and seal. Proportions for 2 kg of beets inside.
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