Sandwiches are a lunch time staple around here. There is always a plethora of bread, cold cuts and condiments hanging around the refrigerator. We love making toasted sandwiches with salami, ham, peperoncini slices, halved kalamata olives and these pickled onions.
Honestly, it's the best tasting sandwich. Like ever. I crave this sandwich daily. These onions make it over the top.
But here's the thing, this is hardly a recipe. I know I've talked about my crazy obsession with peperoncini's over here. I do still love them, so much so, when I would pour out the juice of the empty peperoncini jar, I would try to think of something I could do with it. I didn't want to see it go.
One day it dawned at me, why not slice up all the leftover onion wedges living at the bottom of my crisper and add them to the peperoncini juice? So I tried it. And it was fabulous. And now all of my leftover onions are sliced and added to the peperoncini jar for the perfect sandwich onion.
Whites onions are definitely my favorite. They have a nice flavor bite after 24 hours in the juice. These pickled onions also go nicely in salads. It really kicks them up!
I always have a refrigerator full of onion halves and wedges, now they have a place to go. So will yours.
How many of you tear up while you are slicing onions? It is almost impossible for me to get through one onion before my eyes are burning. If you have this problem, you HAVE to get these. You will not shed another tear during the cutting process. They are amazing. My biggest complaint is I now need some with prescription lenses. That probably won't happen. They are a brilliant invention.
If you love a tasty sandwich with all kinds of crunch and texture, you will love these. They come out surprisingly mild but relay the perfect flavor. You'll see. And cute jars also make these taste better.
I love finding a new use for something I used to throw away. What do you like on your sandwiches?
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I do the same, albeit a different recipe with the pickling, with fresh banana peppers. So, so much better than the store bought and the only cooking necessary is boiling the juice.
Sounds like it works great.
Wow! Brilliant! I’d never have thought
Give it a try.
Wonderful idea. I so dislike throwing out the liquid from the peperoncini jar too!! I will try this immediately. We use a lot of peperoncini in our salads around here and there is always an abundance of liquid to use this way. Thanks a million!
Yes, and this takes care of all the unused onion wedges we forget about in the fridge.
I’m a pepperoncini fan, too. And I hate throwing out that juice as well! I have a nearly empty jar in the fridge right now so I’ll be trying this asap.
I know, it was always heartbreaking for me to throw it out too. Now it has a purpose.
Where do you find the cute canning jars? And can you can them to use as gifts or just refridgerate them and use them in a timely manner?
The link is in the post under the last picture.
Could you just put the onions in the pepperoncini jar after the peppers are gone?
Of course, why wouldn’t you be able to?
Yes! My Hubs will love this idea! Thank you for the tip, Cathy!
Baby carrots are also super awesome in pepperoncini juice.
Good idea, I’ll have to try!
Great idea! I usually save the brine and sip some to help an upset stomach or a hangover.
I’ve also made some really good pickled eggs with the brine. Just run a toothpick through the boiled and peeled egg, place in brine and let the jar sit in the refrigerator for at least 4 days. Then eat and enjoy!
I like to clean out the bottom on the crisper too, and the partial head of red cabbage and carrots sliced thin, add some bell peppers and you have a great side item to go with BBQ Pork