Easy Pickled Onions

Susan Feliciano

By
@frenchtutor

I hate throwing stuff out, even pickle juice. I've found you can pickle onions in pickle juice very easily. Choose whatever type of pickles you like best - sweet, sour, dill, or bread & butter. SAVE the juice in the jar when they are gone, and make pickled onions. Usually I cook for just one, so I almost always have a partial onion that needs to be used. White, yellow, or purple onions work equally well.


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Serves:

6 or more

Prep:

5 Min

Method:

Refrigerate/Freeze

Ingredients

1
jar of favorite pickle juice
1/2 medium
onion, sliced thinly

Directions Step-By-Step

1
First, don't pour off the juice (brine) from that jar of your favorite pickles. They can be dills, sweet gherkins, even bread & butter pickles.
Slice onion thinly. I like half slices as they pack better. Pack onion down into the leftover pickle juice, being sure all the slices are covered with the juice.
2
Replace lid and refrigerate for 2 weeks. Then use on hamburgers, hot dogs, salads, beans, or chop and add to relish or potato salad. The uses for these are endless.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy