An empty pickle jar is a TREASURE. You can use the left over juice to quick pickle other cucumbers or soft veggies like radishes, green beans and garlic. You can even pickle hard boiled eggs! My favorite way to use pickle juice is to slice an onion and put it right in the jar to soak up all that yum. These onions are great on sandwiches, burgers, hot dogs, you name it.
My soundtrack for this preparation is Skankin’ Pickle’s I Missed The Bus. Americans waste over 40% of the food that comes into our homes. Be a part of the solution and #StopFoodWaste. Don’t miss the bus! Join me as I explore all the ways we can keep our every day foods on the table and out of our trash cans.
Tools
- mandolin or chef’s knife
Ingredients
- a jar of pickle juice
- a small onion
Directions
- Chop off the top end of the onion and remove the dry skin and any brown outer layers. Leave the root end intact. You can use the onion trimmings for veggie, beef or chicken stock so don’t throw them out!
- Slice the onion in 1/4 inch rounds using a mandolin or chef’s knife.
- Put the onions in the pickle juice and YOU ARE DONE! Buen Provecho!
Gallery
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- This is all you need for yummy quick pickled onions!
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- The OCD monster in me loves how perfectly a mandolin slices onions.
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- It legit took about 30 seconds to make this jar of pickled onions that will bring hours of yum!
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