Harvest Time? How to Keep Your Summer Vegetables Fresh for Longer!

Jar with pickled vegetables being vacuum-sealed, fresh vegetables next to it

August 18, 2025

Harvest time is in full swing – gardens, markets and fields are now brimming with fresh, seasonal produce. Whether it’s crisp cucumbers, vibrant carrots or aromatic herbs: now is the perfect time to stock up and preserve the bounty of the season for the coming months. Home-preserved vegetables are a real everyday help – they save time when cooking, make spontaneous meals easier and help you make good use of surplus produce. Depending on the preservation method, vegetables can be kept for varying lengths of time: from pickled vegetables for the fridge to properly preserved stocks for longer storage.

Why preserve vegetables now?

During peak season, there’s often more produce than can be consumed fresh. To avoid food waste, pickling is a tried-and-true method for gently preserving vegetables – without artificial additives. Especially convenient: with modern vacuum technology such as the Lava Flex Jar-Sealer, suitable jars can be easily vacuum-sealed after filling. The vacuum helps to ensure an airtight seal and reduces contact with oxygen.

Pickling, preserving or boiling down – what’s the difference?

These terms are often used interchangeably in everyday language, but they refer to different methods of food preservation:

Pickling: Food is placed in a preserving liquid such as vinegar, brine or oil. Shelf life and flavour depend primarily on the brine and storage conditions.
Preserving: Food is first prepared or cooked and then poured whilst still hot into clean jars. Typical examples include jams and chutneys.
Boiling down or canning: Food is heated directly in a sealed jar for a specific period of time. The heat treatment extends the shelf life and makes the food suitable for storage.

Advantages of vacuum pickling:

Longer shelf life: suitable jars can be easily and reliably sealed under vacuum
Gentle preservation: vitamins and flavors are retained
More intense taste enhanced with herbs, vinegar, and spices
Zero waste: perfect for sustainable use of leftovers

Lava Flex Jar-Sealer – the modern way of food preservation

The newly developed Lava Flex Jar-Sealer (patent pending) offers an especially easy way to vacuum-seal jars of various sizes and shapes under a professional vacuum - independent of shape, size, or lid type. When used with a vacuum sealer or Lava’s electric hand pump, a strong, long-lasting vacuum is created directly inside the jar - without any need for boiling or canning. This means that vacuum-sealing can be easily incorporated into various food storage methods, such as pickling vegetables.

Recipe Idea: Pickled Summer Vegetables in a Vacuum Jar

A classic base recipe – quick to prepare and perfect for any harvest.

Ingredients (for approx. 2 jars of 500 ml each):

1 kg vegetables (e.g., cucumbers, carrots, peppers, kohlrabi)
500 ml water
250 ml white wine vinegar (alternatively apple cider vinegar) with 5.5% acidity
3 tsp sea salt (avoid iodized salt, as it makes the vegetables less crisp)
2 tsp raw cane sugar
1 tsp black peppercorns
2 bay leaves
1 tsp mustard seeds
1 tsp coriander seeds
Optional: 1–2 garlic cloves, sliced
Optional: dill, chili, thyme, or other herbs/spices to taste

Instructions:

Prepare the vegetables – wash, peel if necessary, and cut into pieces
Preparing the jars – Clean the jars and lids thoroughly and prepare them to ensure they are hygienic
Make the brine – briefly boil water, vinegar, salt, sugar & spices
Fill – layer vegetables and herbs in jars, pour in brine (leave 1 cm space)
Vacuum-seal with the Lava Flex Jar-Sealer:
- Let jar contents cool completely
- Place lid loosely on (do not screw tightly)
- Connect the Lava Flex Jar-Sealer to the vacuum sealer with the hose, switch to container mode
- Place the bell over the jar
- Once maximum vacuum is reached, stop by disconnecting the hose from the bell or device
Storing – keep the pickled vegetables in the fridge. After a few days, the flavours will have really developed

👉 Good to know: This recipe is intended for vegetables pickled in vinegar and kept chilled. If you wish to store vegetables unrefrigerated for several months, you should use a recipe designed for preserving or canning.

Freshly harvested vegetables in a crate and on soil

Conclusion: Preserving vegetables made easy

Preserving vegetables is a simple and sustainable way to make the most of seasonal produce and build up a varied supply. With the Lava Flex Jar-Sealer, you can easily create a vacuum in suitable jars and seal them reliably.

Preserve the variety of summer – safely, cleanly, and with peace of mind.