Yes, you absolutely can use pickle juice to pickle onions.
Using Pickle Juice for Quick Pickled Onions
Utilizing leftover pickle juice is a fantastic and easy way to make quick pickled onions without needing to create a brine from scratch. The brine from commercial pickles typically contains vinegar, salt, and sometimes sugar and spices – essentially the main components required for pickling vegetables.
Based on the provided reference, this method is effective and produces good results quickly. According to the reference:
We sliced some beautiful spanish onion very thinly and threw it in the pickle juice sans pickles. A few hours later, the pickled onions were perfect! We've been enjoying them ever since.
This shows that by simply slicing the onions thinly and submerging them in the existing pickle juice, you can achieve perfectly pickled onions within just a few hours. This method is ideal for a quick batch you want to use soon, adding a tangy, slightly sweet, and vinegary bite to various dishes.
Tips for Pickling Onions in Pickle Juice
- Onion Type: While the reference used Spanish onions, you can experiment with other types like red onions or white onions. Red onions will turn a vibrant pink color.
- Slicing: Thin slices (mandoline suggested for consistency) work best as they absorb the pickle juice flavor quickly. You can also do larger chunks or wedges, but they will take longer to pickle.
- Soaking Time: As the reference notes, a few hours might be sufficient for thin slices. For thicker pieces, you might need to soak them overnight in the refrigerator for a more intense flavor and softer texture.
- Storage: Store the pickled onions in the refrigerator in the jar with the pickle juice. They should last for several weeks.
This straightforward method allows you to repurpose pickle juice and enjoy homemade pickled onions with minimal effort.
