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How to Make Jars of Preserves Without Sterilization

Making preserves is much simpler than you think, especially when you make small quantities at a time. And it’s not necessary to sterilize the jars if you intend to eat them over the next few weeks. While most vegetables can be pickled, some fruits also lend themselves well to preserving. Other types of foods, like eggs, can also be pickled. Here’s how to proceed, along with a few recipes to inspire you.

1. Prepare the Vegetables

Green and yellow wax beans, radishes, asparagus, carrots: the list of vegetables that can be pickled is long. Once you’ve made your choice, the first thing to do is wash them, peel them and either slice them or cut them into sticks. The pieces shouldn’t be too long so they can be fully immersed in the pickling marinade.

2. Put the Mixture into Containers

Glass jars, such as Mason jars, are ideal for preserves. And even if it’s not necessary to sterilize them, make sure to clean them thoroughly and fill them three-quarters full, no more, so that the contents are always covered with liquid. It’s possible to vary the flavours by adding herbs at this stage.

3. Make the Pickling Marinade and Heat It Up

Water, vinegar, sugar and salt are the basic ingredients of a pickling marinade. You can use pickling vinegar, if you have it, or choose from a variety of different types of vinegar, such as white, wine, cider or rice. It’s also possible to replace the sugar with brown sugar, maple syrup or honey, as well as use coarse salt rather than table salt. The addition of aromatics depends on your tastes and the types of veggies you’re pickling: garlic, mustard or coriander seeds, crushed chili flakes, cumin, turmeric, etc. Add these ingredients to a saucepan and bring to a boil. Cook for the required time or until the sugar and salt have completely dissolved.

4. Pour the Pickling Marinade Over the Vegetables

Fill the jars with the boiling liquid up to about ½ inch (1 cm) from the edge. Let the preserves cool down before putting the lid on and refrigerating them. Marinate the preserves for 24 hours to let the flavours develop. As the jars have not been sterilized, these preserves must be kept in the fridge and consumed within 3 to 4 weeks.

Ideas for Quick Pickles

Pickled Vegetables and Fruits

In sandwiches, salads, burgers, served with an aperitif platter or as a condiment for a meat dish or pie, pickled veggies and fruits will bring a wow factor to your meals. Here are 4 recipes to try without delay.

Pickled Eggs

Served on platters next to cold cuts, pickled hard-boiled eggs are making a comeback. Leave them to marinate in spiced, colourful pickle juices so that the egg whites absorb the colours. You’ll fall for any of these 4 recipes, including a classic version.

Pickled Ginger

Pickled ginger is a classic condiment most often served with sushi. We’ve come up with a turmeric version that gives it gorgeous colour and flavour, which is also great with smoothies and herbal teas. This preserve can be kept in the fridge for up to 3 months.

For more quick and easy pickling recipes, check out this article: