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Test Kitchen Approved

Curry Pickle-Brined Onions

Recipe By Savory Spice Test Kitchen

Prep Time

5 Minutes

Recipe By Savory Spice Test Kitchen

Instead of throwing out the remaining flavorful pickle brine when your pickles are gone, this is a great way to use it up for a batch of quick pickled onions.

Serving Suggestions

Serve over tacos, burgers, hot dogs, fish, sandwiches, baked potatoes, salads, cheese plates, and more.

Ingredients

About ½ red onion, thinly sliced

Leftover brine from a (24 oz.) jar of pickles

1 to 2 tsp. curry powder of choice:



2 tsp. *Caribbean Curry Powder



Savory Spice ingredients in this recipe

  • Garam Masala Blend

    The most popular spice blend in India, this is as essential to Punjabi cuisine as salt and pepper are in American kitchens. Though intricate marina...

    View full details
  • Medium Yellow Curry Powder

    This classic Medium Yellow Curry Powder is a full-flavored blend with a tinge of heat without a full burn. Curry powder is intended to emphasize th...

    View full details
  • Vindaloo

    For many centuries the Portuguese ruled small pockets of India. The Portuguese were the originators of Vindaloo, but in Goa, the dish was altered o...

    View full details

Directions

Add just enough sliced onions to the jar of leftover pickle brine so that onions are completely covered by the brine. Add curry powder of choice, seal, and shake to distribute seasoning. Refrigerate for at least an hour, but longer is better. These will last a couple of weeks in the refrigerator.