Layered Vegetable Medley in a Jar for Winter

Kateryna Bondar
Layered Vegetable Medley in a Jar for WinterLayered Vegetable Medley in a Jar for Winter
Cuisine
Course
Serves 4 people
Prep time
20m
Cook Time
20m

Packed into quart jars, this summer preserve is a handy way to keep whole vegetables through winter and serve them later as a standalone snack or on a holiday table. Instead of chopping everything fine, the cucumbers and onion go in as neat rings and the tomatoes as wedges, so the jar shows a mottled, layered pattern.

The flavor turns on two leaves at the bottom: bay for warm spice, and a black currant leaf that gives the brine the same tart freshness prized in barrel pickling. There’s only a little vinegar in the marinade, stirred in at the very end of the boil so it keeps its bite.

Preparation Tricks

Choose firm, small cucumbers with no hollow centers so they stay crunchy after processing. Go with meaty plum-type tomatoes that won’t fall apart. Want more heat? Tuck in a few garlic cloves or a ring of hot pepper. Time the sterilization from the moment the pot returns to a boil, and once sealed, flip the jars upside down until they cool completely.

Part of Ukrainian cuisine — 288 more recipes in the section.

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Ingredients

  • Vegetables:
  • cucumbers, cut into rings (sized to the jar)
  • onion, cut into rings
  • tomatoes, cut into wedges
  • 1 Piece
    bay leaf
  • 1 Piece
    black currant leaf
  • Marinade (per 1 liter of water):
  • 1 Tablespoon
    salt
  • 2 Tablespoons
    sugar
  • 2 Tablespoons
    oil
  • 1 Tablespoon
    table vinegar

Instructions

  1. Place a bay leaf and a black currant leaf in the bottom of a quart jar.

  2. Layer in the ring-cut cucumbers and onion, then the tomato wedges.

  3. For the marinade, bring the water to a boil with the salt, sugar, and oil, then stir in the table vinegar at the end.

  4. Pour the hot marinade over the vegetables, process the jar for 20 minutes, then seal.

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