Thread by @IvaCheung, Grated beets for a slaw tonight, and the kitchen looks like a [...]

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& #39;d normally discard, etc., etc.

I& #39;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& #39;re mostly OK—because the pickled stuff has already absorbed a lot of the salt. In fact if they have a flaw, it& #39;s that they& #39;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& #39;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& #39;m thinking of brining some meat? Wonder if I& #39;d notice a difference.

Haven& #39;t used chickpeas recently so haven& #39;t saved aquafaba, although I guess that would fit this theme.

I& #39;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& #39;all are throwing out the oil that sundried tomatoes are packed in. Use in vinaigrette if it& #39;s of meh quality and as a finishing oil if it& #39;s a high-quality schmancy jar.

Haven& #39;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& #39;t think I& #39;ll ever get to the point of saving the water in cans of fish, though.

https://abs.twimg.com/emoji/v2/... draggable="false" alt="🤢" title="Nauseated face" aria-label="Emoji: Nauseated face">

I rarely buy foods preserved in syrup. Last time was jackfruit, I think? Mixed that shizz with some sparkling water, which I imagine I& #39;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& #39;s a fun challenge! #NoseToTailJars

Anything y& #39;all do that I should try?

(You don& #39;t have to tell me to use the adobo part of the chipotle in adobo. As far as I& #39;m concerned, discarding that is criminal.)

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