Don’t discard the liquid from your pickled vegetables like beets, onions, green beans or cucumbers. You can use it to make a vinaigrette using one part pickling liquid and three parts extra virgin olive oil. Or try adding a splash to soups, casseroles, sauces or even bloody mary cocktails to brighten them up.
Katie Porter, chef and food programs manager at the Wallace Centers of Iowa. Visit wallace.org for details about Porter’s farm-to-table dinners and Pizza on the Prairie events this summer.
