easy pickled onions
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.
prep time
5 Min
cook time
method
Refrigerate/Freeze
yield
6 or more
Ingredients
- 1 - jar of favorite pickle juice
- 1/2 medium onion, sliced thinly
How To Make easy pickled onions
-
Step 1First, 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. -
Step 2Replace 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Vegetables
Tag:
#Quick & Easy
Diet:
Vegetarian
Diet:
Diabetic
Diet:
Low Fat
Diet:
Dairy Free
Diet:
Wheat Free
Diet:
Low Carb
Ingredient:
Vegetable
Culture:
American
Method:
Refrigerate/Freeze
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