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Pickling
Crisp vegetables packed in a spiced vinegar brine and stored in jars for months. Quick 'fridge pickles' need no special kit.
Best for: Cucumbers, radishes, beetroot, chilies, onions, cauliflower, green beans.
Preserve the harvest
A glut is a good problem, and every gardener gets one. When the courgettes will not stop and the tomatoes ripen all at once, these are the ways to turn a summer surplus into food for the whole winter. Here is each method and which crops it suits best.
Ways to preserve
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Fermenting
Salt and time do the work - lactic bacteria sour the vegetables into tangy, probiotic-rich food, no vinegar needed.
Best for: Cabbage (sauerkraut, kimchi), cucumbers (sour dills), chilies (hot sauce).
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Canning & bottling
Cook down and seal in sterilised jars for a shelf-stable larder. High-acid foods use a boiling-water bath.
Best for: Tomatoes and passata, chutneys, jams, pickles.
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Freezing
The fastest, easiest method. Most vegetables blanch first (a quick boil, then iced water) to keep colour and texture.
Best for: Peas, beans, broccoli, cauliflower, spinach, kale, peppers, grated zucchini.
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Drying
Concentrate flavour and store for a year in a dehydrator, a low oven, or hung in a warm airy spot.
Best for: Chilies, herbs (dill, basil), tomatoes, mushrooms.
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Cool storage
Some crops need no processing at all - cure them and keep them cool, dark and airy for months.
Best for: Onions, garlic, winter squash and pumpkins, potatoes, carrots and beets in sand.
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A word on safety
Preserving is easy and safe when you follow tested methods. The one rule that matters most: high-acid foods (pickles, most fruit, tomatoes with added acid) are fine in a boiling-water bath, but low-acid vegetables and meats need a pressure canner, never a water bath, to be safe for the shelf. Keep everything scrupulously clean, use a tested recipe, and when in doubt, freeze it instead.
Back to growing vegetables →Fancy something to sip? Turn the harvest into infusions & cordials, or see what should I grow?