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.
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.
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.
Marinated boletus mushrooms for winter are a classic Russian preserve, especially prized for their firm springy texture, deep woodsy aroma and beautiful amber-colored caps in the jar. Boletus are among the noblest mushrooms: they hold their shape when cooked, don't darken if prepared properly, and yield a clean, clear marinade. The key secrets are sorting and cleaning the mushrooms thoroughly, boiling them in salted water for 20-30 minutes, always discarding the first cooking water and only then simmering in the marinade. Cook the prepped mushrooms in a marinade of water, 9% vinegar, salt, sugar, bay leaf, black and allspice peppercorns and cloves for 10-15 minutes. Pack into sterilized jars, pour over the hot marinade and seal. Proportions for 1 kg of mushrooms inside.
Pickled porcini are the prized jewel of any forager's pantry — meaty, deeply aromatic and the perfect texture for marinating. This recipe skips water-bath sterilization but still keeps perfectly all winter when done right. Clean and roughly chop the mushrooms, parboil them in salted water for 20 minutes, then drain and cover with a hot marinade of water, salt, sugar, 9% vinegar, bay leaf, peppercorns and cloves. Pack into sterilized jars and seal immediately. I'll share exact marinade proportions per liter of water and how long the jars keep — up to a year in a cool pantry. Perfect with potatoes, on toast or alongside roast meat.
Georgian-style pickled cucumbers for winter are a fragrant, spicy preserve with bold Caucasus character thanks to a generous amount of garlic, cilantro, parsley, dill and khmeli-suneli spice blend. Compared to ordinary marinated cucumbers, this version has a brighter, more herbaceous flavor and a beautiful green color from all the fresh herbs. Cut the cucumbers into large pieces or batons, toss with crushed garlic, finely chopped herbs, oil, wine vinegar, salt, sugar and spices, let stand 4-6 hours so they release their juices, then pack into sterilized jars and process for 15-20 minutes. The result is a deeply flavorful, mildly spicy appetizer. Proven proportions for 3 kg of cucumbers inside.
"Tomatoes in snow" is a beautifully named and wonderfully aromatic Russian winter preserve that gets its poetic name from the white "snowy" layer of finely grated garlic on top, which forms soft fluffy flakes once the marinade is poured over. The presentation is striking and the flavor is bold and pleasantly garlicky. Pack medium tomatoes tightly into jars, top generously with garlic grated on a fine grater (about 2-3 cloves per liter jar) and pour over a hot marinade of water, salt, sugar and vinegar. Process for 10-15 minutes or use the triple-pour method. Proven marinade proportions per 1-liter jar inside.
Tomato wedges with onion and oil are one of the most popular and beloved Russian-style winter preserves in 1-liter jars — and the first to disappear from the pantry shelf when winter arrives. The tomatoes come out wonderfully aromatic, lightly tangy, with sweet notes from the onion and a pleasant silky finish from the oil. The recipe skips water-bath sterilization: pour 2 tablespoons of oil into the bottom of a 1-liter jar, layer in onion rings, garlic, bay leaf and peppercorns, pack tomato wedges on top and pour over a hot marinade of water, salt, sugar and vinegar. Seal immediately and flip to cool. Proven proportions per 1-liter jar inside.
Cucumbers in tomato juice for winter are a bright, unusual and remarkably tasty homemade preserve that beautifully combines two of the most popular summer vegetables: cucumbers and tomatoes. This preserve differs significantly from familiar pickled cucumbers or tomatoes in their own juice — the cucumbers in the jar float in thick tomato juice that infuses them with rich tomato flavor, while the tomatoes themselves become a separate appetizing addition when served. You can choose any jar size you like. Slice the cucumbers into thick rounds or pack tightly whole, add garlic, dill and bay leaf. Run tomatoes through a meat grinder or juicer, simmer with salt, sugar, vinegar and spices for 5 minutes. Pour the hot tomato juice over the cucumbers, process for 15-20 minutes and seal. Proportions for a 3-liter jar inside.
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