From the page: Glass that was waiting for a second chance
Idea 8
Quick pickles and home preserves
Preserving in glass is a technique that spans centuries: ever since Nicolas Appert proved, in the early 19th century, that food sealed in glass and heated lasted much longer, the bottle became the pantry's ally. Glass is neutral: it doesn't react with the acidity of vinegar nor transfer taste — that's why it keeps pickles, onion, jalapeño and steeped flavors better than any plastic.
What you need
- Lidded glass bottles or jars, sterilized
- Firm leftover vegetables: red onion, cucumber, carrot, pepper
- Vinegar, water, salt, sugar and spices (bay leaf, black pepper, garlic)
How to make it
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1
Sterilize the bottles: boil for 10 minutes or wash and place in the oven at 120 °C for 15 minutes. Sterilizing is what ensures only the desired flavor goes into the glass.
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2
Cut the vegetables into strips or rounds and place them into the still-warm bottles, with garlic and spices. Warm glass avoids thermal shock and breakage.
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3
Boil equal parts vinegar and water with salt and a pinch of sugar, and pour hot over the vegetables until covered. The heat helps the flavor penetrate.
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4
Close, wait for it to cool and refrigerate. Wait 48 hours before opening: that's the time for the pickle magic to happen.
Finishing touches
pickled red onion transforms any sandwich; preserved jalapeño brings life to beans and omelets. They last up to a month in the fridge — write the date on the lid.
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