Six alternatives to cucumbers and peppers for your winter pantry

Winter preserving does not have to stop at cucumbers, peppers, beetroot and ajvar. Zucchini, eggplant, green beans, onions, cauliflower and even green tomatoes can all be turned into flavorful supplies for the colder months.

Pickling, marinating and preparing spreads also offer a way to use surplus vegetables from the garden or market. Herbs, garlic, vinegar and carefully chosen spices can give familiar produce a new character.

The suggestions include young zucchini pickled with garlic, dill, pepper, mustard seeds and chili. Marinated eggplant can accompany bruschetta, pasta or cheese platters, while young green beans can be preserved with dill, garlic, pepper and hot peppers for a crisp, spicy side dish.

Cauliflower works well with a seasoned vinegar brine, with turmeric adding color and garlic, bay leaf, coriander, mustard seeds or chili adding flavor. Firm green tomatoes can be sliced or preserved whole. The final idea is sweet-and-sour red onion, which the article introduces as another way to vary the pantry shelves.