The 10 Best Jarred Items to Have in Your Pantry, According to Chefs

Some of the country’s best chefs share their favorite jarred items, from harissa to pickled cauliflower, that make pantry cooking a lot more exciting.

Capers

“I like to keep jarred capers on hand because they are essential for fish sauces, as well as chicken dishes and salads.” — Ed McFarland, chef/owner of Ed’s Lobster Bar

Harissa

“This stuff is loaded with flavor and will brighten up anything it touches. Rub it on chicken or meat, put a bit on your eggs, add it to braises. You can put this stuff on almost anything. But I do recommend playing around with some Northern African recipes. Shakshouka, anyone?” — Daniel Levine, chef/owner of Dasher & Crank

Kimchi and sauerkraut

“They are both great for you and very versatile. Add them to long, slow cooking projects, such as braises, but they can also be mixed into hearty salads or other condiments like mayo for sandwiches.” — Nemo Bolin, executive chef of Eastern Standard

Pickled everything

“Tomatoes, peppers, chow-chow, cauliflower, cabbage, giardiniera, and muffuletta (spicy olive mix) are all great pantry staples. I jar my own tomato sauce and I also like to preserve my own tuna and foie gras pâté to break into when I want. Last week, I even pickled some leftover rice and added it to some scrambled eggs—delicious. Minnesota has such a short growing season, so preserving and jarring is a big part of our culture here.” — Mike DeCamp, executive chef of Jester Concepts

Tsukemono

“Our family eats this almost every day with steamed rice. Tsukemono is a Japanese side dish of pickled vegetables and it’s a great probiotic. The longer the tsukemono is pickled, the better it will taste.” — Diego Oka, chef of La Mar by Gastón Acurio

Indian mango pickle

“Not to be confused with mango chutney, mango pickle is richly seasoned with mustard seed, chili, fenugreek, asafoetida, and salt. It’s a great way to punch up any rice dish. It can be added to mayonnaise to make a delicious and uncommon aioli and added (judiciously) to a Kansas City-style barbecue sauce to make an incredible variation on baby back ribs—or better yet lamb ribs.” — Andrew Zimmerman, chef of Proxi and Sepia in Chicago

Chile pastes

“Aji amarillo, chipotles, and kimchi paste are versatile and add so much flavor to any dish. Jarred artichokes, pickled vegetables, and olives add variety and flavor to salads or pasta dishes that need re-inventing, too.” — Lindsay Autry, executive chef of the Regional Kitchen & Public House

Lupini beans

“Lupini beans are a tasty salty snack and are really good dropped into a martini when you need a stiff drink in your life.” — Nemo Bolin

Artichoke hearts

“I eat artichokes as is because they’re a delicious snack on their own but also help round out a nice meat and cheese plate.” — Damon Menapace, culinary director of Primal Supply Meats

Dabka chili sauce

“It’s a versatile Mediterranean-inspired condiment with a delicate heat and umami-forward flavor that takes home-cooking, and even leftovers, to the next level of flavor. Get creative with what you have! In the end, it’s not all about creating elaborate dishes or being a great chef, it’s about the overall hands-on experience and love behind the preparation.” — Christoffer Flagstad, founder of Dabka

Coconut oil

“Coconut oil which is great for pan frying and sautéing pretty much anything.” — Scott Linquist, executive chef/founder Coyo Taco