NEVER RINSE A JAR!
How to use up every last bit of flavor
This NEVER RINSE A JAR series has taken off on TikTok more than I could have ever expected?! Apparently, not many of you were using those last bits in the jar and simply *rinsing* it instead (this sent shivers down my spine). While we all love to hoard a nice jar, there’s no point in cleaning it with water and soap until every bit of flavor is used up.
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Now, you may be thinking WHAT exactly can you do with basically empty jars? And how does this differentiate per condiment? And that’s why I’m here, CondimentClaire to the rescue my friends!
Below you’ll find:
Sweet
Jam, jelly
Vanilla
Honey, maple
Nut butters
Coconut milk
Savory
Mustard, mayo, chutney
Pickle brine
Olive brine
Miso
Vinegars, oil
Pesto
Tomato sauce
Pastes: Bovril, Marmite, Vegemite
SWEET CONDIMENTS
Jam, Jelly…
Eggs: yes eggs. Just add a few inside and shake shaker shake. You can’t tell me you never “accidentally” dropped your eggs into your strawberry jam… same goes for maple syrup. Sweet, salty, savory, just yum
Breakfast jars: chia seed pudding, yogurt, overnight oats etc. This is an obvious one but it doesn’t make it any less delicious
Drinks: cocktails, mocktails, and MILK - yes, milk! For both cereal and drinks.
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Vanilla Paste
Milk
Mug cakes
Breakfast jars: chia seed pudding, yogurt, overnight oats etc.
Coffee, tea…
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Honey, Maple
Salad dressings
Glazes & marinades
Drinks: tea, coffee, matcha, milk - infuse the milk for a fun afternoon latte!
Breakfast jars: chia seed pudding, yogurt, overnight oats etc.
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Nut Butters
Salad dressings - add in some soy sauce, fish sauce, and scallions for the base of your dream dressing
Breakfast jars: chia seed pudding, yogurt, overnight oats etc.
Drinks: tea, coffee, matcha, milk
Coconut Milk
Make some fermented coconut yogurt!
SAVORY
Mustard, Mayo, Chutney
Eggs: same as above
Salad dressings: both mustard and chutney have a nice vinegary tang so this is an easy way to slightly incorporate their flavors. I love making my caesar dressing (recipe in The Condiment Book) in a mustard jar.
Mayo: just whip up your mayo in the mustard jar, my recipe for mayo calls for Dijon anyways!
Leftovers: now this is a favorite hack of mine because it’s illegally easy. All you need to do is see your jar as a Tupperware? Leftover roast veg and chicken? Pop it in the mustard jar and shake up a bit. The next day you’ll have mustardy leftovers. Truly nothing fancy but this is something I’ve been doing for ages (yes I first started because I didn’t want to open the scary, messy Tupperware drawer) and makes a difference in flavor!
Glazes, marinades
Frozen food: thaw your frozen spinach, peas, etc in the jar so that once it gets to regular temp the contents of the jar are already mixed in with it!
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Pickle Brine
JUST PICKLE AGAIN! Add in some chopped veggies or fruit to the sad, crunchless brine and pop back into the fridge. This will quick pickle your produce of choice!
The more you reuse the same brine the less vinegar content it will have because you’re diluting it every time with the water content from your fruit/veg. It will definitely work extremely well the first 1-2 times.
Condiments: I love adding a bit of brine to dressings, dips, sauces…
Salads: chicken/tuna/potato, add in a splash and just trust
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Olive Brine
Drinks: martinis, Bloody or Virgin Mary
Condiments: see above
Salads: see above
Glazes & marinades: love an olive brined chicken! I also am a HUGE fan of rabbit and black olives…
Soups, stews, pasta water (trust me): just add in a splash for a suprising addition . You don’t taste the brine, you just get a nice salty well rounded flavor.
Miso
Breakfast bowls: I like adding in yogurt, rice pops, blueberries, bananas etc so a little salty umami addition
Popcorn: okay even though you can’t technically add more than 5 popcorn bits in a jar, you can add in a tad of water and some brown sugar, shake it up, make a paste, pop that caramely paste in a pan to warm up and then coat your popcorn with it…
Vinegars, Oils
Salad dressings
Glazes & marinades
Leftovers
Coconut oil is a special one because you can add in lotion, face cream etc so it’s not edible buuuuut it’s worth using up
Pesto - my recipe here :)
Eggs
Salad dressings
Leftovers: a quick way to spruce up some pasta or rice
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Tomato Sauce
When making sauce, I always add in some water to the leftovers in the jar, shake it up, and add it back into the sauce. I wasn’t aware this was weird until I got tagged in this video on TikTok??? I guess it’s a French thing? ¯\_(ツ)_/¯
Eggs - eggs are always the answer for any savory condiment as I’m sure you can tell by now
Pastes: Bovril, Marmite, Vegemite
Use it for leftovers: I especially like pasta in an old Bovril jar, just remember to add a knob of butter and some pasta water to slosh it all up!
Butter! Add in softened butter and mix it around to get the flavors combined.
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ANYWAYS I’ll leave you with this today but let me know if there are any *nearly empty* jars in your fridge you need inspo for in the comments below :)
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What can I do with a leftover jar of ghee?
So many great tips here. Love using leftover pickle juice - my favourite re-uses being to make pickled celery or pickled cherry tomatoes (they turn into little Ketchup bombs).