If you’ve ever tasted a preserved lemon or spread thick, sticky fig jam on your bread, there’s a high chance that someone with Algerian roots made it. Families in Algerian cities like Kabylia, Oran, or out near the Sahara have been transforming seasonal harvests into gourmet treats for generations.
Algerian pickles, preserved lemons, olive oil, and even homemade drinks were usually stored in clay pots and gourds, but these days you’ll see more glass jars and bottles lining the shelves. And honestly, glass does a better job because it maintains original taste and flavour all year long.
So if you’re drawn to North African cuisines or want to try Algerian recipes, learn about Algerian ways of preserving these treats; this guide is where it all starts.
What You Should Know About Algeria's Food Culture and Regional Diversity
Algeria is the largest country in Africa, 3.7 times the size of France, and that size shapes everything, including its food culture, which varies across different regions in the country, shaping what people cook, how they preserve food, and what ends up on the table.
If you want to understand Algerian food, you really have to look at their regional differences, because every area has its own approach to storing what it grows.
Kabylia, for example, this mountainous region east of Algiers, has a deep Berber origin, whose people are known as “Imazighen” meaning "free people" or "noble people". In that region, you’ll find jars of preserved lemons, pickled vegetables, and homemade fig jam in almost every household.
These people always made the most of the summer and autumn fruits/harvest, filling whatever containers they had, clay pots, ceramic jars, woven baskets, to get through the lean, colder seasons.
In the coastal and Northern regions of Algeria, in places like Oran and Algiers, olives and olive oil are ingrained in the culinary, economic, and social life of the people. Families store them away so they last long after the picking is done.
In the further south region of Algeria, where communities are near the Sahara, preservation is more about sun-drying food items such as dates and grains, as well as preserving liquids that can withstand the severe heat conditions most European kitchens never have to deal with.
The common feature across all these regions is straightforward: preserving food is about making it last, not wasting anything, and choosing the right container is as important as the method itself.
Now, glass bottles and jars are the go-to all over Algeria, which is cleaner, safer, and much more dependable than the old clay and woven containers. These containers might be modern, but the attitude toward preservation hasn't really changed at all.
How Algerians Store Food Today: From Gourds and Clay to Glass Jars
Traditionally, Algerians have always relied on montainers that suit the climate, and are locally available. Clay jars, popularly known as Khabia, were originally used to store water, olive oil, and preserve vegetables because of their thick walls, which kept the contents cool.
Also, woven baskets and ceramic containers were used to store cured olives, dried grains, and other foodstuffs. Containers made from gourds were used to store food items, especially in the Berber communities.
While these containers really served, they had their limitations, like their porosity, their weight, and the inability to properly sterilise them, among others. Hence, in the 20th century, as Algeria urbanised and in modern days, glass jars like the popular jam jars, pickle jars, and glass bottles for milk, syrup, and wine are being used for preserving Algerian jams, pickles, treats and drinks.
The common types of glass containers used are often round glass jars with screw-top lids, wide-mouth preserving jars especially for pickles, and glass bottles with cork or screw caps, which are spread and used across Algerian markets, homes, pantries, and food businesses.
Kabylia's Pickles, Preserved Lemons, and Fig Jam Stored in Glass Jars in Algeria
In Algeria, Kabylia is a top food-rich region. Let’s look at their food preserving traditions and how glass jars fit naturally into the Berber’s centuries-old food culture:
1. Kabees (Pickled Vegetables)
Kabees is a locally made pickled vegetable that is popular among the Kabyle households.
Kabees is made from the vegetables in season, such as green peppers, hot chillies, turnips, carrots, cauliflower, and cucumbers, packed tightly into glass jars with a vinegar and salt brine and left to mature for one to two weeks before eating.
Recipe for Making Kabees (Algerian Pickled Vegetables)
Ingredients
● 1 medium turnip, cut into batons
● 1 medium carrot, cut into batons
● 4–5 small hot green chillies (whole)
● 3 peeled garlic cloves
● 1 sliced small beetroot or 1 tsp turmeric
● 1 tablespoon non-iodised salt
● 200ml white wine vinegar
● 1 teaspoon cumin seeds or caraway seeds
● 300ml cold water
● 1 teaspoon coriander seeds
Method
● Boil the turnip and carrot batons for 2 minutes, then immediately place them into ice water to preserve their texture.
● Pack the vegetables, chillies, garlic, and your choice of colouring agent (beetroot or turmeric) tightly into a sterilised glass jar.
● Dissolve the salt and sugar in the vinegar and water. Add the cumin (or caraway) and coriander seeds to the liquid.
● Pour the brine over the vegetables until they are fully submerged.
● Seal with an airtight lid and leave in a cool, dark place for 7 to 10 days.
● Once opened, store in the fridge and use within three weeks
2. Hamad Mraquade (Preserved Lemons)
Another common treat is the preserved lemons known as hamad mraquade or L'hamd Mraquad, which are a staple in North African cooking. It is used in tagines, salads, and marinades to add a fermented citrus flavour that fresh lemon juice simply cannot offer.
The Algerian version is influenced by Berber and Arab traditions, and is made by packing quartered lemons with coarse salt into a glass canning jar with screw caps, and leaving them to ferment for three to four weeks.
Ensuring the seal is airtight is important in keeping the brine stable, and glass is essential here because the high acidity of lemon juice and salt brine will react with metal and degrade plastic over time, making Algerians stick to glass jars for preserving lemons.
3. Confiture de Figue (Fig Jam)
Another treat the Kabylia and surrounding regions are known for is their fig trees and fig jam, known as confiture de figue or maakoud, which is made mostly during summer.
The fig jam is made with sugar and sometimes a squeeze of lemon, then poured into sterilised glass jam jars while hot and sealed immediately to create a vacuum, then stored in a cool, dark cupboard. When properly sealed, Algerian fig jam can last up to a year.
Recipe for Making Algerian Fig Jam (Confiture de Figue or Maakoud)
Ingredients:
● 500g fresh ripe figs, roughly chopped
● 250g caster sugar
● Juice of half a lemon
● A pinch of ground cinnamon (optional)
● 1 star anise or 2 whole cloves
● 1 tablespoon Orange Blossom Water
Method
● Combine the figs, sugar, lemon juice, and spices in a heavy-bottomed pan. Cover and let sit for at least 4 hours until the sugar dissolves into a syrup.
● Slowly boil, then reduce the heat. Simmer for 25–30 minutes, skimming any foam from the top.
● Once the syrup is thick and the figs look translucent, stir in the Orange Blossom Water and remove from the heat.
● Pour into sterilised jars while hot. Seal and cool as directed.
Oran and Algiers’ Olives, Olive Oil and Sauces Stored in Glass Jars and Bottles
Algerian Olives and Olive Oil
Algeria is an olive-producing nation, so you find olives and olive oil heavily in its daily diet, especially across the country's northern and coastal regions. The variety of olive abundant in Algeria is mostly chemlal and sigoise, which produces fruity, slightly bitter oil.
Often, marinated or whole olives are stored in wide-mouth glass jars with a light brine or olive oil, and flavoured with herbs, garlic, or preserved lemon. Large glass jars are great for storing these olives and preserving their freshness. Another added advantage is that glass does not react with the oil or brine.
For olive oil, Algerians store it in either green or amber glass bottles to protect it from UV light, because it increases its oxidation and causes the oil to become stale. When it is properly sealed, either green or amber glass bottles, it is often kept in a cool, dark cupboard.
This storage process can keep a good-quality olive oil well preserved and at its best for twelve to eighteen months.
Algerian Sauces
Algerian paste and sauces are often packaged and stored in glass jars, which preserve their colours and flavours without the chemical leaching that often occurs with plastic containers over time.
Here are some of the popular Algerian sauces:
● Sauce Algérienne (Algerian Sauce): It is a popular creamy, spicy sauce made with mayonnaise, harissa, tomato paste, onions, garlic, and cumin.
● Harissa: It is a fiery paste made from rehydrated chilli peppers, garlic, olive oil, cumin, coriander, and caraway.
● Hmiss: It is a roasted red or green pepper and tomato salad or sauce, which is cooked with olive oil, garlic, and then seasoned with salt.
● Maraqa bi'l-ṭūmāṭīsh: It’s a traditional Algerian tomato sauce made from fresh tomatoes, onions, garlic, black pepper, and cumin.
● Shakshouka Sauce: It is a sauce made by simmering tomatoes, onions, garlic, and peppers, often used as a base for poaching eggs.
● Maraqat ḥamra: It is a red sauce base used for meat or couscous, made with red bell peppers, garlic, and cinnamon.
● Kebda Mchermla Sauce: It is a sauce used for liver, combining fresh tomatoes, tomato concentrate, garlic, cumin, red chilli, and coriander.
Homemade Algerian Alcohol, Wine and Drinks Packaged and Stored in Glass Bottles
Algeria is a predominantly Muslim country, so its relationship with alcohol isn’t like that of European countries, but there have been homemade fermented and distilled drinks known to certain communities for generations.
Here is a list of some Algerian beverages and drinks:
● Boukha: It is a fig spirit that is distilled from fermented figs, which is mostly made by Jewish and Christian Algerians
● Lagmi: It’s a palm wine from the Sahara
● Thé à la Menthe (Mint Tea): It is commonly called atai, green tea brewed with fresh mint and served hot, usually in multiple rounds.
● Mazagran: It is considered the original iced coffee. It is a cold coffee sweetened sometimes with lemon.
● Café Mazagran (Herbal tea): Sometimes referred to in specific regions as an Algerian iced herb tea or a blend of sweetened coffee.
● Sherbet (Chorba): It is a traditional, sweet lemon drink, often taken during Ramadan.
● Raïb: It’s a traditional fermented milk drink that is thick and refreshing.
Which Glass Jars and Bottles are Most Suitable for Preserving Algerian Food and Drinks in The UK?
As individuals explore the Algerian recipes for food and drinks, it is also important to know which glass jar or glass bottle is suitable for which food, drink, or oil, as the case may be.
Let’s highlight the suitable glass bottles and jars:
● Kabees (pickles): Use wide‑mouth pickle jars with screw‑top or hinged lid
● Preserved lemons: Use clear glass jam jars or any other canning jars
● Fig jam: Use heat-resistant standard jam jars (250ml - 500ml)
● Olive oil: Use amber or green glass bottles with a screw‑top
● Harissa/sauces: Use jam glass jars with airtight seals
● Homemade beverages or syrups: Use Spirit Glass bottles or reused wine bottles with screw caps
Generally, when buying these glass bottles and jars, here are what to consider:
● The thickness of the glass container: thin glass can crack during sterilisation, so get thick, food‑grade glass.
● The type of lid: Consider screw‑tops or clip‑top jars.
● The colour of the jar or bottle: While clear glass is fine for pickles and jam, use amber or green glass for oils and light‑sensitive foods.
● Reuse wisely: While old jars are fine and sustainable, it’s always recommended to buy fresh lids because old seals may fail to provide an airtight seal.
We have a wide collection of these glass jars and bottles suitable for storing and packaging Algerian food, drinks and olive oil.
Check out our various categories of pickle jars, jam jars, as well as our glass spirit glass bottles for olive oil, sauces, and homemade drinks.