• Assorted vegetables for pickling (cauliflower florets, zucchini slices, etc.)
  • Leftover juice from a jar of pickles
  • Pearl onions, peeled


  1. Heat pickle juice in a small pot set over medium heat until boiling.
  2. Place vegetables and onions in the cleaned jar and pour juice over.
  3. Let cool, then seal jar with lid and store in fridge overnight. Pickles will keep up to 1 week in fridge.