Preserves for Winter

Pine cone jam is a classic and natural treat that captivates with its unique taste and aroma. The jam is made from the most ordinary ingredients: fresh pine cones, sugar, and water, but the result exceeds all expectations.

Pickled zucchini is a wonderfully crunchy preserved snack that tastes similar to classic dill pickles but with a milder, slightly sweeter character that absorbs spices beautifully. This canning recipe uses a simple vinegar brine and requires no sterilization, so the jars are ready in about 40 minutes.

Young, firm zucchini with thin skin and small seeds give the best crunch – avoid large, seedy ones that turn soft after marinating. The brine is a straightforward mix of water, vinegar, salt, sugar, garlic, bay leaves and black peppercorns. Below we walk through every step with photos: how to slice the zucchini, prepare the brine, pack the jars and seal them so they keep all winter long.

Pickled pattypan squash is a crunchy, tangy preserve that rivals pickled cucumbers in flavor and looks even more impressive in the jar thanks to the squash's distinctive flying-saucer shape. This no-sterilization recipe uses a hot brine pour and standard canning lids, so the jars keep all winter in a cool pantry.

Young, small pattypans work best – they stay firm and snappy after marinating. The brine is a classic combination of water, vinegar, salt, sugar, garlic, bay leaves, peppercorns and dill. The whole process takes about an hour from prep to sealed jars. Below you will find exact brine proportions per jar, step-by-step photos and tips on choosing the right size squash for the crunchiest results.