Party & Leisure Jars - Polish Pottery

From summer picnics and Friday-night films to full-scale birthday buffets, hand-painted Polish Pottery jars display every bite beautifully and keep it tasting fresh. Thick stoneware walls stay naturally cool, while the flawless glaze absorbs neither fat nor odour—after one dishwasher cycle each jar is perfectly neutral again.

What can you put inside?

• Crunchy bites: potato and veggie chips, nachos, pretzel sticks, mixed nuts.

• Sweet indulgence: gummy bears, chocolate drops, cookies, fudge.

• Antipasti & pickles: olives, sun-dried tomatoes, grilled artichokes, dill pickles, mixed vegetables.

• Dips & sauces: guacamole, tomato salsa, tzatziki, barbecue sauce, aioli.

• Herb oils & flavoured butters: chilli-garlic oil, rosemary-lemon oil, sun-dried-tomato butter, honey-chilli butter.

• Fresh bites: fruit salad, crudités, yoghurt parfaits, overnight oats.

Capacities range from a petite 100 ml for single-serve dips up to a generous 2 L for party-size snacks—so there’s always a jar that fits the moment, whether you’re hosting dozens or relaxing for two.

Three Stand-Out Pickled-Vegetable Recipes

1. Zesty Lime-Dill Pickles
Ingredients (1 L jar) 500 g baby cucumbers sliced · 250 ml water · 120 ml apple-cider vinegar · 1 Tbsp salt · 1 tsp raw sugar · 1 lime sliced · 2 garlic cloves · 1 tsp chilli flakes · small bunch fresh dill
Method Boil water, vinegar, salt and sugar. Layer cucumbers, lime, garlic, chilli and dill in the jar; pour the hot brine over, cool, seal and chill 24 h.

2. Mediterranean Zucchini Rolls in Herb Oil
Ingredients (800 ml jar) 2 zucchinis ribboned · 100 ml white-wine vinegar · 300 ml olive oil · 1 tsp sea salt · ½ tsp black pepper · 1 sprig rosemary · 3 sprigs thyme · 3 garlic cloves
Method Blanch ribbons 2 min, drain and roll loosely. Scald with hot vinegar, rest 30 min. Warm oil with herbs, garlic, salt and pepper (no boil), pour lukewarm over rolls. Chill at least 48 h.

3. Asian Sesame-Carrot Pickle
Ingredients (500 ml jar) 300 g carrot sticks · 200 ml rice vinegar · 100 ml water · 2 Tbsp soy sauce · 2 Tbsp honey · 1 tsp toasted sesame seeds · ½ tsp ground ginger · 1 small red chilli minced
Method Bring vinegar, water, soy, honey and ginger to a boil. Pack carrots and chilli into the jar, cover with hot brine, sprinkle sesame seeds. Cool, seal and refrigerate 12 h.

With flavour-packed pickles, crunchy snacks and creamy dips, Polish Pottery jars become the centrepiece of every gathering—durable, sustainable and always a colourful show-stopper on your table.