Leftover pickle juice from a jar of pickles (reserve the jar)
Assorted vegetables for pickling, such as sliced carrot sticks, sliced orange bell peppers and cauliflower florets
Sliced red onion, as desired
Heat up the pickle juice in a microwave-safe bowl or on the stovetop until boiling. Put the vegetables and red onion back in the pickle jar and pour the pickle juice over top. Screw the top onto the pickle jar and let the mixture sit in the fridge for at least 5 hours. The pickles will keep for up to 1 week.