What's for dinner?

@CalvinAndHobo said:
I like pickles a decent amount, but nothing crazy. garlic pickles is an idea. Compound butter another idea. @Yakster if I have the jars with shoulders, can I just not fill them up, and leave some room, so that when it freezes and expands, it doesn't get tall enough to reach the start of the shoulder?

That is right, about 1 1/2".

Here's the AI answer which seems reasonable. Sounds like as long as you leave room for expansion, you should be fine.

Freezing with Canning Jars That Have Shoulders
Jars with shoulders (the curved section narrowing toward the mouth) can be used for freezing, but extra care is needed to prevent breakage due to expansion.

Fill below the shoulder: Never fill above the shoulder area. Leave at least 1 inch of space below the shoulder to allow for expansion. This is the most critical rule—overfilling even slightly increases the risk of cracking.
Use the freeze line: Many jars have a "freeze line" etched or embossed below the threads. Do not exceed this line. If no line exists, treat the shoulder as the upper limit.
Cool before freezing: Always let the food cool to room temperature, ideally overnight in the refrigerator, before placing it in the freezer. Avoid placing hot jars directly into the freezer.
Loose lid or no lid: Leave the lid loose or remove it entirely until the contents are fully frozen. This allows pressure and expansion to release safely. Once frozen, you can secure the lid tightly.
Avoid jar damage: Use only undamaged jars with no chips or cracks. Avoid recycled jars (like old spaghetti sauce bottles), as they are not designed for freezing.
Alternative approach: If you're still concerned, freeze the jar without a lid until solid, then add the lid. This method eliminates pressure buildup entirely.