Grated beets for a slaw tonight, and the kitchen looks like a crime scene.

Speaking of which, this slaw was part of my ongoing #FrugalCooking efforts to use up food scraps, every part of the animal, byproducts you'd normally discard, etc., etc.

I've been experimenting with ways to use up pickling brine & other liquid that comes with stuff in jars…

I was concerned that all the pickling brines would be unbearably salty, but they're mostly OK—because the pickled stuff has already absorbed a lot of the salt. In fact if they have a flaw, it's that they're a bit too watery for standard vinaigrette making.

I did make a standard vinaigrette with artichoke heart marinating liquid. It already had ~some~ oil and some spices, so it was just a matter of adding some Dijon to emulsify and a touch more oil. Again, a bit watery but tasty on pasta or grain salads that you can let sit.

Had some jalapeño pickling brine that I used in place of the squeeze of lemon juice on some aglio e olio–style pantry pasta.

Not bad, but I prefer what I did tonight: 1 jar jalapeño pickling brine, 2 T. olive oil, 1 t. honey, 1 t. Dijon, 1/4 t. ground cumin, 1/4 t. black pepper on a slaw (2 c. shredded cabbage, 1 shredded carrot, 1 c. shredded beets).

The heat is ~very~ subtle & quite nice.

I realized as I finished my last jar of olives that I hadn't saved any of its brine. Apparently I pour it out as I go along so that I can reach the remaining olives.

Next jar, though…

I'm thinking of brining some meat? Wonder if I'd notice a difference.

Haven't used chickpeas recently so haven't saved aquafaba, although I guess that would fit this theme.

I've successfully made vegan mini pavlovas with it. I was unsuccessful making chocolate mousse (seized) and macarons (too ambitious).

And I hope none of y'all are throwing out the oil that sundried tomatoes are packed in. Use in vinaigrette if it's of meh quality and as a finishing oil if it's a high-quality schmancy jar.

Haven't quite reached the point of saving the water that comes with canned veg. Should I? For stock? I feel as though it would take up too much fridge real estate to be worth it

Don't think I'll ever get to the point of saving the water in cans of fish, though.

I rarely buy foods preserved in syrup. Last time was jackfruit, I think? Mixed that shizz with some sparkling water, which I imagine I'd do with most syrups.

No, wait. It was cherries I got for a black forest cake. Used the syrup on the chocolate genoise.

It's a fun challenge! #NoseToTailJars

Anything y'all do that I should try?

(You don't have to tell me to use the adobo part of the chipotle in adobo. As far as I'm concerned, discarding that is criminal.)