Fennel on the left, Red onion on the rightIn the spirit of Crunchy Chicken’s No Food Waste Challenge, I drained the last of my pickled fennel and pickled red onions. And then it came to me- why not save the pickle juice from the jar to use as infused vinegar put on Salad? Now I know this isn’t technically how you infuse vinegar… but it taste’s good so I grabbed a couple of little jars and bottled the stuff up. Tastes great on a green salad, makes a nice vinaigrette when used in place of regular vinegar.
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