I love pickled onions. I put them on everything …
… As well as almost any burger, dog, sandwich, taco or salad.
Often, I make them from scratch, which basically just involves soaking sliced onions in a mixture of vinegar, water, salt, sugar, and spices.
And while they are easy to make from scratch, using leftover pickle juice is even easier! Here’s what you do: Buy a big jar of your favorite bread and butter pickles. I like the Bubbies Bread and Butter Chips pictured below (available at Whole Foods). Eat the pickles. When they are all gone, save the pickle juice in the jar in the refrigerator.
When you are ready to make pickled onions, slice a red onion in half and then into very thin slices.
Dump the slices into the pickle juice and stir. Microwave the jar (without the metal lid) for 3-4 minutes, stir, and then microwave again for 2-4 more minutes. (This will soften the onions a bit so they are still crunchy but not quite so onion-y tasting.) Let onions marinate for 30 minutes or so, and then serve on everything! Store with the lid, as you would pickles, in the refrigerator.
If you want a really bright pink color, add a sliced of cooked red beet. If you like them spicy, add a few slices of jalapeño or Serrano … yum, I would totally do that if I didn’t have kids!
Have you ever made pickled onions? Let me know if you get a chance to try these!