Pickled

What wouldn’t I use these on? I spoon them over any sort of roasted vegetables, especially carrots, parsnips, squash, and sweet potatoes. I’ve used them as a base for a vinaigrette or a very piquant sauce when mounted with butter or cream. They are also extremely good spooned over ice cream or panna cotta. Oh! And add a spoonful to a glass of bubbly water and, donezo, no liquor required, but a splash of booze is welcome.