Curry-Brined Pickle-Jar Onions
Method
No-Cook
Chill Time
1 hr+
Yield
~⅔ Cup
Ingredients
Pine & Pepper Spices
1 to 2 tsp.
Vindaloo
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1 to 2 tsp.
Medium Yellow Curry Powder (Salt-Free)
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1 to 2 tsp.
Garam Masala Seasoning (Salt-Free)
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- 1 jar Leftover brine from a 24 oz. jar of pickles
- To fill Thinly sliced onions
- 1 to 2 tsp. Ghost Pepper Curry Powder or Caribbean Curry Powder, if you prefer a different curry powder
Directions
-
1
Slide just enough thinly sliced onions into the leftover pickle brine so the onions are fully submerged.
-
2
Stir in 1 to 2 teaspoons of your chosen curry powder — Vindaloo for heat, Medium Yellow Curry Powder for a rounder, gentler curry, or Garam Masala for warm sweet spice.
-
3
Seal the jar and give it a few shakes to distribute the seasoning evenly through the brine.
-
4
Refrigerate for at least 1 hour. The flavor deepens the longer they sit, and the onions keep in the brine for a couple of weeks in the refrigerator.
-
5
Pile onto tacos, burgers, hot dogs, grilled fish, sandwiches, baked potatoes, salads, or cheese boards. Makes about ⅔ cup.
