Jar Hacks: 8 Things to Make with an Almost-Empty Jar

Here are our favorite ways to make the most of almost-empty jars of mustard, peanut butter and more.
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Photo By: Renee Comet ©2015, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2015, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2015, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2015, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2015, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2015, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2015, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2015, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2015, Television Food Network, G.P. All Rights Reserved

Don't Throw That Out!    

When all that’s left of your favorite condiment is a few streaks in the jar, it’d be a shame to relegate them to the recycling. Here are eight ways to make the most of an almost-empty container. 

Almost Out of Mustard?

Scoop in diced shallots, a good glug of vinegar and a big pour of olive oil, then shake well. Boom, vinaigrette.

Empty Peanut Butter Jar?

Set up the next day’s overnight oats in there (oats, yogurt, dried fruit, chocolate if you’re feeling fancy) and enjoy your peanutty oats.

Running Low on Hazelnut Spread?

Either pour milk in there and shake well for chocolate milk, or go all out and make it the base vehicle for an ice cream sundae.

Almost Out of Yogurt?

Add chopped garlic and herbs, and thin with water for a ranch-style dipping sauce for veggies.

Just a Tiny Bit of Marmalade Left? 

Add Thai flavors (chiles, basil and fish sauce) and shake well for an awesome marinade for grilled chicken or veggies.

Almost No More Mayo? 

Add in blue cheese crumbles, lemon juice and chopped parsley, and you have blue cheese dressing.

Want to Stretch Your Ketchup?

Most homemade BBQ sauces call for almost a full bottle of ketchup. Get your bottle’s worth by pouring the recipe’s liquids (like vinegar) into the empty bottle, then shaking and emptying into the saucepan.

The Pickles Are Gone. Now What?

Drop fresh new veggies into a jar of pickle brine (after you eat the pickles) for another round of pickling.

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