making use of leftover jarred liquid
February 21, 2010 5:44 PM Subscribe
Tips for making use of the leftover liquid contents of jarred goods (like roasted red pepper juice, pickle juice, cherry and lemon juices, etc.), please.
posted by ifjuly to food & drink (20 answers total) 21 users marked this as a favorite
I'm hoping this isn't too naive or Ask Heloise for y'all, but I'm wondering about general tips for making use of leftover liquid in jarred goods--any jarred goods at all, specifically this or that, it's all good.
I finally got around to making muhammara thanks to an AskMe post last month about the best vegetarian dip ever, but I cheated and used jarred roasted red peppers. Whenever I use the jar up I always feel weird throwing out the colored, salted greasy juice the peppers have stewed in--it seems like it ought to be useful for something, but I have no idea what. This is true for pickle juice, preserved lemon juice, cherry juice, etc. etc. and I'm hoping for some recipes or ideas for using these things up. For example, it seems like making condensed cocktail syrup might be a possibility with fruit juices, but I don't know any specifics.
I'm pretty sure pickle juice might have been done before on AskMe, but I'm looking for tips on any and all jarred liquid, beyond pickle juice.
And yes, I'm aware of reusing wide-mouth glass jars as homemade vinaigrette shakers and storage containers. But other unusual tips for the jar's reuse are welcome too, I suppose.