Preserves for Winter

Korean-style green tomato salad is a boldly spiced pickle popular across Eastern Europe, where unripe tomatoes are marinated with shredded carrots, garlic, chili pepper and coriander in a tangy oil-and-vinegar dressing. The result is crunchy, spicy and completely addictive.

Despite the name, this dish is not traditionally Korean – it belongs to the family of Korean-inspired salads that became hugely popular in the former Soviet Union. No cooking is involved: the sliced vegetables are tossed with hot dressing and left to marinate for about 12 hours. You can seal the salad in jars for winter storage or simply keep it in the fridge. Below we share exact spice proportions, show the vegetable cuts with photos, and explain how to dial the heat level up or down.

Translucent honey pieces with dense flesh, which are very similar to candied fruits - this is how watermelon rind jam can be characterized. The jam is so unusual that it is practically impossible to guess what it is made from, and yet it is just watermelon peel, which often goes to waste.

Lecho came to us from traditional Hungarian cuisine, but it very much resembles the French ratatouille. Originally, lecho was prepared from bell peppers with tomatoes and the addition of onions, and it did not include other ingredients.