Dear fellow Arachneans,
Until recently I would usually throw out the vinegar mix leftover from
the jar of pickled cucumbers.
I prefer the picnic or bread & better variety. Lately once the pickles
are eaten, I've sliced up a fresh
cucumber & reused the mixture by adding a little fresh vinegar. On
Sunday evening I was making soup with some basic vegetables & a chunk of
ham, & decided to throw in the dregs of the pickled cucumbers.
I added some pasta to fill up my guys, & my soup with mustard seeds was
quite deliciously different.
My guys like green olives on pizza! So I had also discovered a while ago
that I could add the vinegar
from the can of green olives to tenderize the tougher cuts of meat.
I thought I'd share these ideas with my fellow chefs/cooks.
Warm regards from
Pene in a cold Tartu, Estonia (currently -8C & colder weather forecast)
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