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Kathy's Pickled Onions
Contributed by: Kathy
What you need
- 1 pint of leftover Bread & Butter pickle brine (juice from jar of pickles)
- 2-3 tbl balsamic or apple cider vinegar
- Onions, quartered & sliced
How to make it
- Eat a jar of bread & butter pickles and save the brine
- Pour brine into a saucepan
- Add vinegar
- Bring to a boil and boil for about 1 minute
- Remove from heat and add onions
- Replace lid on pan and allow to cool to room temperature
- Return onions and brine to jar and store in refrigerator for at least two days
Makes a great addition to hamburgers, sandwiches or part of a relish tray.
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