What Can I Do with a Stockpile of Preserved Vegetables?

Hali Bey Ramdene
Hali Bey Ramdene
Hali Bey Ramdene is the founder of StudioHalibey, a creative consultancy that tells stories around food, good living, and well-being.
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updated May 1, 2019
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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?

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Filed in:
Ingredient
Jams & Preserved Foods
Vegetables