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Eating out of the cupboards and freezer |
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#1 |
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Forum Member
Join Date: Jan 2011
Posts: 9,229
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Eating out of the cupboards and freezer
Im trying to empty cupboards and freezer. Freezer is the priority due to needing to put Christmas food in there, however overall its going to take several weeks if not months to get through everything.
But, I have tons of jars of things like mustards, pickled onions, condiments, jars of antipasti, various vinegars etc etc Whats the best way to try and use stuff like that up in volume, otherwise they'll sit there forever more. |
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#2 |
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Join Date: Jan 2012
Posts: 240
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Quote:
Im trying to empty cupboards and freezer. Freezer is the priority due to needing to put Christmas food in there, however overall its going to take several weeks if not months to get through everything.
But, I have tons of jars of things like mustards, pickled onions, condiments, jars of antipasti, various vinegars etc etc Whats the best way to try and use stuff like that up in volume, otherwise they'll sit there forever more. |
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#3 |
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Join Date: Jan 2011
Posts: 9,229
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Most have been opened, I need to find recipes that call for them in large volumes
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#4 |
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Join Date: Mar 2013
Posts: 10,643
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Quote:
Im trying to empty cupboards and freezer. Freezer is the priority due to needing to put Christmas food in there, however overall its going to take several weeks if not months to get through everything.
But, I have tons of jars of things like mustards, pickled onions, condiments, jars of antipasti, various vinegars etc etc Whats the best way to try and use stuff like that up in volume, otherwise they'll sit there forever more. As for the freezer, perhaps you can use up the ingredients by cooking them in small batches. Much easier to stack than the entire thing. Secondly, take things out of boxes and label them with a sharpie. |
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#5 |
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Join Date: Jan 2011
Posts: 9,229
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Quote:
For a start, all vinegar-based jars don't need to be in the fridge, even if opened, that goes for things like tomato sauce and mustard too.
As for the freezer, perhaps you can use up the ingredients by cooking them in small batches. Much easier to stack than the entire thing. Secondly, take things out of boxes and label them with a sharpie. I just need ideas about what to do with various things that usually you use a little of at a time, I have mountains of mint sauce for example (OH is always buying new after only using a little, it drives me mad), mustard, pickle, pickled onions, vinegars etc etc |
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#6 |
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Join Date: Nov 2002
Posts: 76,804
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invite all the neighbours around for a pickle party
'bring your own cheese' |
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#7 |
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Join Date: Mar 2013
Posts: 9,197
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Quote:
I have tons of jars of things like mustards, pickled onions, condiments, jars of antipasti, various vinegars etc etc
Whats the best way to try and use stuff like that up in volume, otherwise they'll sit there forever more. Most have been opened, I need to find recipes that call for them in large volumes. Chuck them. Then when you think you should replace them ask yourself "Why?" |
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#8 |
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Join Date: Jan 2011
Posts: 9,229
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It's not gonna happen. You've had them yonks, they're opened and you never use them.
Chuck them. Then when you think you should replace them ask yourself "Why?" |
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#9 |
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Join Date: Oct 2011
Posts: 1,086
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Give him crackers and cheese with a wide range of opened jars of pickles and say hey need using up to clear cupboard space. Drive HIM mad instead
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#10 |
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Join Date: Mar 2013
Posts: 9,197
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Quote:
OH buys most of them, he only uses a couple of spoonfuls and then buys a new one. It drives me mad.
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#11 |
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Join Date: Jul 2013
Posts: 310
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Chuck out all the contents then wash out all the jars and either save them to use for making jams or chutneys to give as gifts next christmas or give them to someone else who'll use them.
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#12 |
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Join Date: Aug 2009
Posts: 5,101
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Just throw them out, as others have said. There are no miracle, large-volume recipes that call for random stuff in vinegar!
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#13 |
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Join Date: Dec 2015
Posts: 2,676
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Tell your OH that mint sauce keeps for weeks in the fridge, several months even. No need to keep buying.
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#14 |
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Join Date: Jun 2005
Location: Nottingham
Posts: 11,472
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Quote:
Tell your OH that mint sauce keeps for weeks in the fridge, several months even. No need to keep buying.
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#15 |
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Join Date: May 2006
Posts: 25,197
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Put them all in a big pot and dump them all in a toilet while mixing gently.
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#16 |
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Join Date: Feb 2003
Location: Liverpool. Champions of Europe
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I don't really u understand your problem with the pickles etc, and if you're trying to empty your freezer for Christmas, it's a bit late isn't it?
If you don't use the condiments etc, then dump them. Or are you wanting some magical recipes that turn 4 year old minced beef from the bottom of your freezer and 10 year old pickled cabbage from the back of store cupboard into some gourmet delight. |
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#17 |
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Join Date: Jan 2011
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Chuck him out as well and tell him he can't come back unless he's really going to use you 😎
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#18 |
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Join Date: Jan 2011
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Quote:
I don't really u understand your problem with the pickles etc, and if you're trying to empty your freezer for Christmas, it's a bit late isn't it?
If you don't use the condiments etc, then dump them. Or are you wanting some magical recipes that turn 4 year old minced beef from the bottom of your freezer and 10 year old pickled cabbage from the back of store cupboard into some gourmet delight. I just wondered if people might have ideas about jar stuff in recipes thats all. |
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#19 |
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Join Date: Oct 2008
Posts: 2,068
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Quite a few Chinese recipes use pickled vegetables and various vinegars, though I can't point you to anything particular online. I think I'd be inclined to toss them all and set a firm "stop buying this crap" policy for your OH.
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#20 |
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Join Date: Jul 2012
Posts: 766
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Use the vinegar to kill your weeds or clean the glass.
There are many Japanese & Tacos recipes that use pickled cabbage Buy another freezer for Christmas stuff
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#21 |
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Join Date: Mar 2013
Posts: 9,197
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Quote:
I just wondered if people might have ideas about jar stuff in recipes thats all. Now chuck 'em out!! Keep the jars and give him a little project - chilli jam for Christmas. |
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#22 |
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Join Date: Feb 2003
Location: Liverpool. Champions of Europe
Posts: 15,512
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Quote:
Well one of the freezers is more or less clear so we have moved on a bit since I started my plan
I just wondered if people might have ideas about jar stuff in recipes thats all. |
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#23 |
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Join Date: Apr 2015
Location: California
Posts: 1,359
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I would keep the vinegar & try to remember to use them for salad dressings, once salad season starts. for the other jars, I'd try to use them as side dishes every night for a few weeks. Just use a jar of pickled cabbages or whatever you have, & serve it along with your protein. Keep dishing them up & they will soon be gone.
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#24 |
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Join Date: Apr 2015
Location: California
Posts: 1,359
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oh I just remembered a recipe that uses mint & cumin as the spices, so you could probably use a few spoonfuls of the mint sauce instead of the dry mint, it won't use up much, but nothing really will, if you have jars & jars of mint sauce.
It is a few recipes down on this page: http://www.reducedgrub.com/category/vegetarian/ |
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#25 |
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Forum Member
Join Date: Jan 2011
Posts: 9,229
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Thanks everyone, I made a curried thing the other night and threw about a third of a jar of pickle in it. Seemed to work although I have problems with my sinuses at the moment so will a full ability to taste properly I might have thrown up.
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