Pickled Vegetables


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.

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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.

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