Radek Tesár 3. 8. 2025 clock 3 minutes
Summer culminates, the gardens overflow with the crop and the kitchen turns into a fragrant workshop for canning. August is an ideal time to use every bean, cucumber or pepper. And with a little planning you can do it without stress.
Gardeners and farmers’ lovers are familiar: vegetables mature as life and the pace of harvest often overcomes the capacity of the kitchen and refrigerators. Suddenly you have a zucchini or cucumber in front of you, and you don’t want something to come. That’s why now comes the preserving scene. But not as a necessary evil, but as a celebration of summer and practical solution. With simple recipes and a few proven tricks you can keep the taste of summer for months ahead.
What to cook first in August
While young beans They taste gently and sweet, the overgrown ones will be delighted only by compost. The key is to harvest them in time: and what you can’t eat, cook! In a simple infusion of apple vinegar, water, sugar and salt, a few chili stand out with flakes, dill, garlic and mustard seed. After cooking, the beans turn into a perfect attachment to cheese or meat meals.
When cucumbers They really start, it’s hard to stop them. Small loading and larger slices can be perfectly preserved with garlic, dill, pepper balls or even horseradish. The result is a classic that never disappoints. Whether as a side dish, for bread or just to taste.
Chili peppers They have one feature: they grow faster than you can use them. But a glass full of pickled hot peppers is a real grazing for eyes and taste buds. You can also experiment with spices: such as bay leaf, cardamom or clove. And when the hotness is not strong enough, ginger or garlic will help. Just boil the peppers briefly in the brine, pour into glasses and the joy is born.
Fast loading: When you don’t have time
However, there is not always space for large jars. Fortunately, there is also fast loading! No jet pots, no sterilization under pressure. Just fresh vegetables, simple infusion and a few days in the fridge. The ideal way to save surpluses and at the same time enjoy the result in one week.
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Just wash the vegetables, cut, pour over hot infusion of vinegar, water, salt and sugar, or add herbs or spices. For species like beans or zucchini, you can briefly blank to maintain color, but it is not necessary. The result is a fresh, crispy delicacy that makes every plate special.
Preserving in August is not about stress, but about the joy of season and good food. Whether you choose a traditional journey with jars in a pantry or fast canning, one is sure: even in winter you will be able to enjoy your favorite vegetables.
