From Free to Feast | What I Made This Week

This is another episode of my From Free to Feast series—where I take food from my volunteer shift that would otherwise be composted and turn it into something usable (and hopefully delicious). By the time this food gets to me, it’s either take it… or it’s gone. So I bring it home, get a little creative, and see what I can make with what I have. In this video, I’ll show you what I picked up and what I turned it into. It’s not always pretty at the start—but there’s still a lot of life left in it. Thanks for being here! If you click an affiliate link, I may earn a small commission. Don’t worry—I’ll spend it responsibly… probably on garlic. My vacuum sealer: https://amzn.to/4shBrir My Beloved Cutting Boards: https://amzn.to/4aWief9 Spice Grinder that's better than mine: https://amzn.to/473BcPW You deserve the best jars:https://amzn.to/46ykpo9 Lids I ONLY use now: https://amzn.to/3OF0FZQ Label Maker: https://amzn.to/4mXc18r Cosori Dehydrator: https://amzn.to/4mU0B5n Don't buy it without the silicone mats: https://amzn.to/4ufqvTD Pickled Red Onion Recipe: (ADJUST RECIPE FOR JUST 1 JAR) RECIPE: ( I used this recipe for both size jars) I used 9 onions and these measurements: 9 Red Onions BRINE: 4 3/4 C Apple Cider Vinegar (or white vinegar) 1/3 C Sugar Put in each jar the following: Pinch of Salt 1 Bay leaf 1 Clove of Garlic 5 Juniper Berries (Allspice Berries work as well) 5 Whole Cloves Thai Chili Pepper (Red pepper Flakes Work too!) #retiredlife #fromfreetofeast #zerowastekitchen #budgetcooking #frugalliving #foodrescue