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Onion-Spiked Pickles

Yield Makes about 8 servings
Hands-on 5 min.; Total 1 hour, 10 min.


  • 1 (16-oz.) jar bread-and-butter pickles
  • 1/2 onion, thinly sliced

How to Make It

  1. Remove half the pickles, leaving juice in jar; reserve removed pickles for another use. Add onion to jar. Cover tightly with lid, and let stand, upside down, 1 hour. Store at room temperature up to 2 months.