Bay Area Bites has a super-sweet recipe for pickled jalapeños, which are vegan by default and also one of the world’s greatest foods. Not just sour, not just salty, but vegetal and SPICY, it is truly wonderful.
Don’t want to bother with canning? You can do this in the fridge! Refrigerator-pickled produce is a simple and easy way of preserving food you have no intention of letting sit around longer than a week, because it is too delicious to wait for.
Lord knows I hate a pear. Not as much as I hate grapes in their un-juiced forms, but I really, really hate pears. They’re so mealy and cloyingly sweet, and if they’re not crunching raw, they’re bruised to mush. Ugh.
But it’s pear season, and they’re all over the place, so what do you do when they appear (zing), as they inevitably do, in your kitchen? You can make pear preserves, like the adorable and earnest Patti Moreno the Garden Girl teaches you how to make here in this video. To veganize the recipe, replace the honey with agave or simple syrup, and voilà. It seems an easy way to make something tasty out of all those icky fruits weighing down your CSA boxes and grocery bags.
Really, jars are the solution to any item of produce you otherwise hate: pickle the vegetables, preserve the fruits. Then if nothing else you can make sandwiches and bloody marys.