In Europe, Ukraine has one of the most deeply rooted food preservation cultures. Ukrainians have long relied on glass jars and bottles to preserve summer's abundant harvest to enjoy during winter and spring.
You will find food items like fermented cucumbers, sauerkraut, beet kvass and fruit preserves stored in mostly glass jars and bottles across homes and supermarkets due to glass’s food safety (BPA-free), which makes it the most preferred container for storing food, especially for the long term.
This article covers the traditional Ukrainian foods most commonly stored in glass jars and bottles, the types of jars and bottles used, 4 recipes you can make yourself, and why Ukrainian preservation culture remains as relevant today as it has ever been.
Why are Glass Jars and Bottles Important in the Ukrainian Food Culture
One of the major reasons why glass jars and bottles are held in high esteem in the Ukrainian food culture is because Ukraine has harsh winters and short growing seasons.
This means families had to adapt to the habit of historically preserving large quantities of food during warmer months, and glass containers became the containers of choice because of their inert, non-reactive characteristics, among others.
You will often find cucumbers, tomatoes, peppers, beetroot, cabbage, and stone fruits all preserved in vast quantities during the August and September harvest season.
The word for fermentation in Ukrainian is “kvashennia”, which means "to make things sour", and it's been part of everyday life for hundreds of years. Before glass jars became common in the late 19th century, Ukrainians used wooden barrels, clay pots, and ceramic vessels. But glass quickly became the container of choice because it's non-reactive, transparent, and easy to sterilise.
Ukrainian homes traditionally have a komora (pantry) or a “summer kitchen” especially in rural areas, where rows of sealed glass jars line the shelves from floor to ceiling. It’s a common practice in both rural villages and urban apartments across Ukraine today.
The 3-litre glass jar is one of the most used food storage containers in the country, used for everything from fermented cucumbers and pickled tomatoes to compote and fruit juice. Glass preserves flavour, creates a reliable vacuum seal, and can be sterilised and reused year after year, which are values that align with the Ukrainian ethos of self-sufficiency and zero waste.
Traditional Ukrainian Foods Commonly Stored in Glass Jars and Bottles
Fermented and Pickled Vegetables
Fermented cucumbers (kvasheni ohirtsi), pickled tomatoes, sauerkraut (kyshena kapusta), pickled peppers, garlic, beetroot, and mixed vegetable salads are some of the most common Ukrainian fermented foods.
These are stored in large glass jars like 1-litre, 2-litre, or 3-litre sizes of glass jars or even smaller, with brine-based fermentation rather than vinegar pickling being the preferred method.
Fruit Preserves and Jams
Varennia (fruit preserves cooked in sugar syrup) and jams made from cherries, plums, apricots, strawberries, raspberries, and currants are stored in smaller glass jars, typically 500ml or 1-litre, sealed while hot to create a natural vacuum.
Compote and Fruit Drinks
Kompot is a sweet cooked fruit drink made from seasonal fruits, is preserved in glass jars and bottles, then often diluted with water when served. It is one of the most common drinks in Ukrainian households and one of the largest-volume uses of glass jars in Ukraine.
Kvass and Fermented Drinks
Beet kvass (buryakovy kvas) and bread kvass (khlivny kvas) are traditional fermented drinks stored in glass bottles or large glass jars. Their slight carbonation and acidity make glass an ideal container for it because it handles pressure and acid equally well.
Wine and Spirits
Winemaking at home in Ukraine is a long tradition, particularly in western Ukraine, Zakarpattia, and Odesa regions. Homemade fruit wines and grape wines are stored in glass bottles, and horilka (Ukrainian vodka) and fruit liqueurs (nalyvky) are bottled in glass spirit bottles.
Traditional Ukrainian Recipes for Glass Jars and Bottles
Ukrainian Fermented Cucumbers (Kvasheni Ohirtsi) Recipe in Glass Jars
Ingredients
● 1- 1.2 kg small pickling cucumbers, scrubbed clean
● 1 litre cold water
● 1 tbsp coarse non-iodised salt (per litre of water)
● 4 garlic cloves, peeled and halved
● A large bunch of fresh dill (stems and heads)
● 2-3 horseradish leaves or a small piece of horseradish root
● 1 tsp black peppercorns
● 2 oak or cherry leaves (optional)
Method
● Soak the cucumbers in cold water for 1-2 hours before pickling; this helps them stay firm and crunchy throughout fermentation.
● Place the dill stems, garlic, peppercorns, horseradish, and oak or cherry leaves into the base of a sterilised wide-mouth glass jar.
● Pack the cucumbers tightly into the jar, standing them vertically and fitting as many as possible without bruising them. Add more dill and garlic between the layers.
● Dissolve the salt in the cold water to make the brine, stirring well until completely dissolved. Do not use hot water; this is a cold brine fermentation.
● Pour the cold brine over the cucumbers, filling the jar to within 2cm of the rim and ensuring all the cucumbers are fully submerged.
● Cover loosely with a lid (do not seal airtight at this stage) and leave at room temperature for 3-7 days to ferment, tasting daily. Once sour, seal tightly and refrigerate or move to a cool cellar.
● Fermented cucumbers can last for up to 6 months in a cool, dark place. Once opened, refrigerate and use within 2 weeks.
You can find various sizes and designs of glass pickle jars in our collection.
Ukrainian Sauerkraut with Carrots (Kyshena Kapusta) Recipe in Glass Jars
Ingredients
● 1kg white cabbage, finely shredded (outer leaves removed and reserved)
● 200g carrots, grated
● 1 tbsp coarse non-iodised salt
● 1 tsp caraway seeds (optional)
Method
● Combine the shredded cabbage, grated carrots, and salt in a large bowl.
● Massage firmly with clean hands for 5-10 minutes until the cabbage releases a significant amount of liquid; this is the brine that will ferment the sauerkraut.
● Add the caraway seeds if you are using them and mix well to distribute evenly throughout the cabbage.
● Pack the cabbage mixture very tightly into sterilised wide-mouth glass jars, pressing down firmly with your fist or a wooden spoon after each addition to push out air pockets and bring the brine to the surface.
● The brine should rise to completely cover the cabbage. If it does not, add a small amount of salted water (1 tsp salt per 200ml water) to top up.
● Lay a reserved cabbage leaf over the top of the mixture and press it down to keep the shredded cabbage submerged below the brine. Cover loosely with a lid.
● Leave to ferment at room temperature for 3-5 days, pressing the cabbage down daily. Once sour, seal and refrigerate or store in a cool cellar.
● Sauerkraut can last for up to 6 months refrigerated in a sealed glass jar. The flavour deepens over time.
Ukrainian Beet Kvass (Buryakovy Kvas) Recipe in Glass Bottles
● Ingredients
● 500g raw beetroot, peeled and cut into 2cm cubes
● 1 litre cold filtered water
● 1 tsp coarse non-iodised salt
● 1 slice of rye bread (optional, to speed up fermentation)
Method
● Place the cubed raw beetroot into a sterilised 1-litre wide-mouth glass jar or bottle. Do not cook the beetroot; raw fermentation is essential for authentic beet kvass.
● Add the salt to the cold water and stir until dissolved. Pour the cold salt water over the beetroot, filling to within 2cm of the rim.
● Add the slice of rye bread on top of the beetroot if you are using it; it introduces wild yeasts that help kickstart fermentation naturally.
● Cover loosely with a cloth or an unsealed lid to allow gases to escape, and leave at room temperature for 3-7 days, tasting daily.
● Once the kvass is sour and earthy with a deep red colour, remove the bread and strain the liquid into a clean glass bottle, and seal tightly.
● Refrigerate immediately and serve chilled as a drink, or use as a base for Ukrainian borscht.
● Beet kvass can last for up to 1 week refrigerated in a sealed glass bottle. It improves in flavour over the first 2-3 days.
You can find various sizes and designs of glass bottles in our collection.
Ukrainian Cherry Varennia (Cherry Preserve) Recipe in Glass Jars
Ingredients
● 1kg sour cherries, washed and pitted
● 800g granulated sugar
● Juice of ½ lemon
Method
● Layer the pitted cherries and sugar alternately in a large heavy-based saucepan, finishing with a layer of sugar on top. Leave to macerate for 2-4 hours or overnight until the cherries release their juice and the sugar begins to dissolve.
● Place the saucepan over medium heat and stir gently until all the sugar dissolves completely. Add the lemon juice and stir once more.
● Boil gently, then reduce the heat and simmer for 15-25 minutes, skimming off any foam that rises to the surface. Stir occasionally to prevent sticking.
● Unlike Western jam, Ukrainian varennia is traditionally not cooked to a full set; it should be thick and syrupy, but the cherries should remain mostly whole. Remove from heat when the syrup coats the back of a spoon.
● Sterilise your glass jam jars by washing thoroughly and placing upside down in an oven at 140°C for 15 minutes. Keep warm until needed.
● Ladle the hot varennia into the sterilised glass jars immediately, seal with tight lids, and leave to cool completely upside down, then turn right-side up. The lids will seal as the jars cool.
● Cherry varennia can last for up to 12 months if unopened in a cool, dark place. Once opened, refrigerate and use within 4 weeks.
You can find various sizes and designs of glass jam jars in our collection.
The Traditional Jars and Bottles in Ukrainian Food Culture
When it comes to preserving food in Ukraine, large glass jars (especially 3-litre wide-mouth glass jars) are commonly used for most food, such as fermented cucumbers, pickled tomatoes, compote, and fruit juice.
Smaller glass jars with twist-off or rubber-sealed lids are used for jams, fruit preserves, and varennia. On the other hand, glass bottles range from narrow-neck bottles for kvass to flagons for wine and fruit juice.
|
Food |
Ukrainian Method of Preservation |
Type of Jars/Bottles |
|
Fermented cucumbers |
Salt brine fermentation, no vinegar |
Wide-mouth glass jars, pickle jars |
|
Sauerkraut |
Lacto-fermentation with salt |
Wide-mouth glass jars, pickle jars |
|
Cherry or plum jam |
Cooked with sugar, hot-filled |
Glass jars, glass jam jars |
|
Kompot (fruit drink) |
Cooked fruit in sugar syrup, heat-sealed |
3L glass jars, glass bottles |
|
Beet kvass |
Lacto-fermentation, slight carbonation |
Glass bottles, glass jars |
|
Wine/nalyvky |
Bottled after fermentation |
Glass bottles, wine bottles |
Choosing the Right Preserving Jars, Pickle Jars, and Glass Bottles
Preparing Ukrainian food, preserves and drinks at home requires reliable BPA-free glass containers. Here are some final tips to help you:
● For ferments & sauerkraut, use wide-mouth pickle jars and straight-sided preserving jars. The wide opening lets you add, remove, and press ingredients down to stay beneath the protective brine.
● For jams & preserves, use compact jam jars with heat-resistant twist-off lids to create the dependable vacuum seal necessary to preserve fruit spreads for up to a year without artificial preservatives.
● For drinks, tonics & spirits, use narrow-neck glass bottles, vintage swing-top bottles, or alcohol bottles and wine bottles to keep cultured drinks carbonated while protecting delicate flavours from light degradation.
If you need BPA-free, high-quality glass jars with lids and bottles with caps for your home preservation projects, explore the full selection of wholesale and retail glass containers in our collection.
Frequently Asked Questions About Ukrainian Food Culture
What is the most commonly used glass jar in Ukrainian food preservation?
The 3-litre wide-mouth glass jar is the most widely used preserving jar in Ukrainian households, used for fermented cucumbers, pickled tomatoes, kompot, and fruit juice. Smaller jars are used for jams and varennia.
What is the difference between Ukrainian fermented cucumbers and regular pickles?
Ukrainian kvasheni ohirtsi are fermented in a cold salt brine without vinegar, using lacto-fermentation. This produces a tangy, probiotic-rich pickle with a softer, more complex flavour than vinegar-pickled cucumbers. They must be kept cool once fermented to prevent over-souring.
What is beet kvass and how is it stored?
Beet kvass is a traditional Ukrainian fermented drink made from raw beetroot, water, and salt. It is stored in glass bottles or wide-mouth glass jars during fermentation, then transferred to sealed glass bottles once ready and refrigerated. It has a deep earthy flavour and is also used as a base for borscht.
What is varennia and how does it differ from jam?
Varennia is a traditional Ukrainian fruit preserve cooked in a sugar syrup. Unlike Western jam, it is not cooked to a full gel set; the fruit remains mostly whole, and the syrup stays liquid. It is stored in glass jam jars and used as a spread, a tea accompaniment, or a dessert topping.
Can I use standard UK glass jars for Ukrainian fermentation?
Yes, standard wide-mouth glass jars in all sizes are suited for Ukrainian fermentation. The key requirements are a wide mouth for easy packing, a secure lid that can be loosened during active fermentation, and food-grade glass that can be sterilised before use.