What Can I Do with a Stockpile of Preserved Vegetables?
Q: I have recently been into the whole preserving and canning thing. Now I have all these pickles (not just made from cucumbers) that I don’t know how to use.
I can figure out how to use my jam, canned tomatoes, and cucumber pickles, but it would be nice to have a few more options on the other more interestingly flavored pickles. They can’t always just be relegated to a side dish; I think they deserve more than that!
Sent by Sarah
Editor: I think they deserve more than that, too! Using them as a condiment is an obvious. Any pickled vegetable can help perk up a salad or sandwich, but everything from pasta to a Bloody Mary can benefit from pickled asparagus, tomatoes, and even garlic for an extra-briny kick. Use the pickles on top of pizza, as a part of a cheese board, to top burgers, or even folded into omelets. If you think of pickles as the acidic element in a dish, finding ways to add them to dishes becomes easier.
Kitchen readers, how do you use up your stockpile of pickled and preserved vegetables?