The vintage glass mason jars are made from recycled glass mouth blown

In the tiny villages dotting the Hungarian countryside every household had an assortment of these wide mouth jars.  The villagers put them to use toward the end of the summer harvest to store and ferment fruits and vegetables for the cold winter season ahead.

Different size jars/bottles and different colors were used depending on the fruit or vegetable.  Fruits such as apricots and sour cherries were placed in green bottles and sprinkled with sugar.  Vegetables, particularly cucumbers, and the famous Hungarian white peppers were placed in clear bottles and preserved with vinegar to make pickles etc. The clear was important as these bottles were placed on a shelf in the pantry where the sun would shine through the glass. This common country practice ended in the last third of the of the 20^th century when canning and deep freezing became available. The larger bottles were mainly used for vegetables and the medium ones for fruit or jams.