How Should I Use My Overload of Pickled Green Tomatoes?

Q: I made the mistake of letting my husband go to our local pickling shop alone. I now have two-and-a-half quarts of pickled green tomatoes and one quart of pickled garlic with capers. Do you know of any recipes that would help to use them up?

While delicious, I feel like the two of us will get bored quickly simply snacking on them … or go into a salt overload. Thank you!

Sent by Sydney

Editor: I laughed out loud when I read this email, just imagining what your reaction might have been! Luckily they are pickled, so there’s no racing against the clock to use them up before they spoil.

My first thought is to chop either or both of these up for a relish. You could use that to smarten up sandwiches, fold into dips (imagine that in a hummus — yum!), or top grilled meat. Add a few cloves of the garlic to a pan sauce whenever you need to perk it up. Because both of those ingredients work as a one-stop shop to the most basic components of cooking (salt and acid), you’ve got a wide berth for experimentation and incorporation to a number of dishes.

Kitchn readers, what else should Sydney do with her pickled tomatoes and garlic?