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Kathy's Pickled Onions

Contributed by: Kathy



1 pint of leftover Bread & Butter pickle brine (juice from jar of pickles)
2-3 tbl balsamic or apple cider vinegar
Onions, quartered & sliced
  • 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.

    Questions about this recipe?

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