This BBQ dinner is a total non-recipe – throw in anything that would be good with BBQ sauce (meat, potatoes, tofu, dreams), put over polenta, and top everything with pickled cabbage for freshness and a little zing.
One of the best things about chili is the fact that it is host for so many great toppings – cheese, onions of all varietals, fresh chopped tomatoes or avocados, Fritos, sour cream (or Greek yogurt if you’re feeling fancy/healthy)…and of course pickled jalapeños.
After a year of pickling something new every week, I needed a (hopefully understandable) break. However, new posts are coming in the near future with even more pickled things, as well as some ideas and recipes for how to use all of those pickles. Stay tuned!