I bought a big gallon-sized jar of pickled vegetables at the
Mediterranean market around Christmas: cukes, 5 types of peppers, 2
types of green tomatoes, cauliflower, baby corn, and maybe some
other stuff I haven't discovered yet. I get on these "pickled
kicks" fairly often. And the gallon sized jar looked really good
that day.

They're too soft and mushy, except for the tomatoes, which are my
least favorite. Is there any way to crisp them back up? Would
Pickle Crisp or alum work after the fact?

If not, what's a good use for these - puvlerize and use as a
sandwich spread? It would only be $7.69 down the drain.

-sw