A house guest once commented on the number of jars in my fridge calling it the “fridge of a thousand jars!” That was obviously an exaggeration but I’ve just given the fridge a tip to toe clean and frankly, once I saw all the jars lined up, I realised he did have a point.
Any jar once open naturally ends up in the fridge. I have the usual selection of mustards, home-made jams and marmalades, sauces, chutneys, mayo etc that you’d probably find in most people’s fridges, though I may have a few more condiments. For example, sweet German mustard for veal sausages, dill sauce for smoked salmon, two types of horseradish, German curry ketchup, Scandinavian remoulade sauce for cold roast beef, capers in brine and salt, anchovies in oil and salt……………I think you’re now beginning to get the picture!
I’m also keen on pickles, they add such a satisfying crunch to so many dishes. Of course, you’ll always find jars containing large dill pickled cucumbers and the smaller French cornichons along with a whole host of home-made pickles such as onion, red cabbage, cauliflower and even mixed vegetables. That reminds me, I must do a blog with some of my ridiculously easy pickle and fermented vegetable recipes. I find it’s an excellent way of not wasting a scrap.
I also have small jars of confit and roast garlic which I’ve prepared to pop into dishes where I don’t want the hit of raw garlic, along with confit tomatoes and maybe the odd confit duck leg sitting in its protective layer of unctuous goose fat. I’ll also often mince ginger and turmeric and pop the paste into little jars to use as and when, otherwise I find they tend to shrivel up in the fridge.
I’ll generally have some home preserved soft fruits, typically white peaches or apricots, as a go to dessert if unexpected visitors drop by. Before the jar’s open, it stays in my stand alone preserves fridge but once open it migrates to the main one.
There’s usually a small selection of open jars of home-made jams, chutneys and marmalades, along with home-made nut butters, home-made tahini and preserved lemons. There’s also usually a bottle of my home-made pesto. In summer it’ll be made with basil but at other times maybe rocket or carrot tops. Then there’s my home-made vanilla paste and extract, a few flavoured oils – though these don’t last too long – and let’s not get started on the small plastic containers full of dips such as hummous, guacamole, aubergine caviar and artichoke mousse which form the basis of many a pre-dinner nibble or a sandwich filling for me.
When I make up different curry pastes, I’ll make these in bulk and freeze what I don’t need in individual portions. Though, occasionally, I’ll just pop some in a small glass jar to use later in the month.
Every time I open a can of chickpeas, I drain off the aquafaba. If I’m going to use it within the next week, I’ll pop it into a jar in the fridge. If not, I’ll freeze it. I follow a similar procedure with egg whites.
I think you’re beginning to get my drift and it’s probably a good thing my guest didn’t glance into my freezer which is always full of little plastic bags filled with so many different treasures!