- Assorted vegetables for pickling (cauliflower florets, zucchini slices, etc.)
- Leftover juice from a jar of pickles
- Pearl onions, peeled
- Heat pickle juice in a small pot set over medium heat until boiling.
- Place vegetables and onions in the cleaned jar and pour juice over.
- Let cool, then seal jar with lid and store in fridge overnight. Pickles will keep up to 1 week in fridge.