Whenever you have lots of entertaining, it can mean some left-over vegetables from the veggie tray, or too many steamed vegetables from dinner.
A great way to upcycle those instead of throwing them out is to put thinly sliced onions, celery, left over carrot sticks and dinner vegetables in the juice of almost finished pickle jars, olive jars or jalapeno jars.
Let sit for 2 days or so, and now you have ready-to-eat snacks or salad additions without purchasing anything new!
You can also add these zesty juices to store bought thick salad dressings to make them easier to pour. These flavorful liquids can be added to marinades for meats and to BBQ sauces.
Or cut up these flavorful bits and add them to your tuna salads or chicken salads.