What should we pickle today? Carrots, eggs, cucumbers, hot peppers, red onions, brisket... honestly, once you’ve got a jar of this around, the better question is what shouldn’t we pickle?
One thing folks LOVE at our Burger Nights is our pickled red onions, and now you can make your own at home! This blend is warm, punchy, versatile and very much worth keeping around.
Why you’ll want a jar on hand
- Brisket’s best friend: perfect for homemade corned beef
- Pickle just about anything: onions, carrots, cucumbers, peppers, eggs and more
- No weird stuff: just real spices, no chemicals or junk
- More useful than you think: one jar goes a long way
Easy ways to use it
- Make quick pickled red onions for tacos, burgers, sandwiches and salads (eating directly out of the jar while you stand there with the fridge door open)
- Use it for homemade corned beef with our brisket
- Pickle carrots, cucumbers, eggs or peppers
- Add a little to your kitchen routine when you want big flavor without much fuss
Bonus idea
Have a little left in the jar? Don’t let it go to waste. Toss the extra spices into a small pan of water and let it simmer on the stove for a warm, cozy smell that makes the whole house feel like you’ve got your life together.
About 10 oz overall, with about 3 oz of spices.
Recipes
- Quick Pickled Red Onions (Burger Night dupe)
- DIY Corned Beef Brisket (do NOT limit this to St Patrick's Day)
Stay Connected
