Rick, I must tell you that much respect to you for NOT putting sugar in the mix. In Guadalajara where I am from we have a dish called tortas ahogadas, and our blend for that dish has oregano and pepper with salt as well as 50/50 vinegar and water. and I will admit, I do put habanero in it too. Superb condiment. burgers , hot dogs, chochinita, carnitas, you name it. it goes well with all. Thanks
He didn't put sugar in it (?) In Yucatan we make it exactly like Rick made it.He mentioned it several times it was how it's done here, we don't put habanero often because all our sauces are habanero based.
@@mjw12345 trying to avoid diabetes, I have lost 20 Lbs just by cutting sugar. We live in a society where everything is loaded with sugar. Big pharma and health system here won’t tell you that you are poisoning your body with sugar.
Thanks chef for keeping recipe "authentic". Immediately admits to adding and untraditional ingredient that you do consider alright to use. Gotcha boss. Good job. 👍🏻
Rick, you always know the best way to cook everything. I've made red onions with vinegar and it never tastes as good as restaurants. The answer is limes! I'm a gringo living in Mexico, just like you did. I'm always looking for ways to cook Mexican food better than I can buy outside. And you always deliver! I never go to restaurants anymore because my house has the best dishes. Even the neighbors know, they said when I cook it smells like a five star restaurant.
I ❤ your kitchen, Rick. I followed your television show for years, it was such a great show. I don't see it on air anymore. Glad to see you here on TH-cam! I enjoy your content, I learn so much.
You are a hero in a country and a language that confuses maybe American food with Mexican food, as well as to try to add insane amounts of yellow cheese, cream, rice, paprika, and cumin to it. It's s relief to see someone who really knows Mexican food.
Love pickled red onions! Literally had some with my lunch while watching this video. Yucatán chicken bowl from Mexican everyday topped with pickled red onion!
I make mine with apple cider/white vinegar combo, the cost of limes would make this style INSANE in Northern Canada. That said, I also spice mine RIGHT up and I oft eat them in an Almond butter sandwich ... SO good. :) Nice recipe. Thank you. :)
I was an upscale chef for 20 years. This channel makes me sad I didn't learn enough about Mexican cuisine, for the different choices I would have made.
@@joeysausage3437 cooking at home bares absolutely no relation to working in a kitchen. Excxept that food is involved. Also has a tendency to end marriages. I am actually writing a book about it right now. called "Frustrated, Angry, Drunken and drug-feuled: Observations of a life in restaurants" I did lots of euro fusion stuff french, italian and german and nouveax American. But there isn't any job I haven't done a restaurant. Ik stopped cooking and stuck with the wine aspect and management, until I just couldn't take it any more and left.
@@Chefinator72 With a reply like that I wish we were neighbors, we would get along. As far as the marriage thing goes I got you covered. I am construction trash and that does not pair well with marriage. I will definitely be on the lookout for your book! Today I'm going to cook Dago pork chops with vinegar peppers. Got the idea from the Sopranos.
I’ve been using the technique from your video a few years back. I generally add Mexican oregano, fresh ground cumin seeds and coriander seeds. The coriander makes it more versatile flavor wise for Mediterranean and middle eastern dishes that I add my onions too.
I like the idea of adding some additional flavors. The two you mentioned are household favorites. If you were adding them to this recipe, how much do you typically use? Do you toast them off before crushing them? Thanks in advance!
@@stephenjamesmoore9392 I have toasted them and not noticed a difference. Generally for a quart of pickled Onions I’m adding a tablespoon of each. Sometimes I’ll add some fresh oregano. I have noticed it doesn’t add much flavor to the onions. Instead the pickled seeds add the flavor burst to the bite.
Hi, I grow Manzano/Rocoto Chillies here in NZ and used your recipe for Rocoto with onion pickle which was good. I used this recipe and combined Red Rocoto with it. Well worth the effort...... Keep up the good work.
I've been doing his as well. There's a Mexican (perhaps Yucatan) restaurant I go to a lot and theirs look way more like this than what Ethan's recipe gives me usually. Gotta try this as well.
So funny to see this posted today, I just made pickled red onions earlier today. First time in months. And I did add a sliced habanero to mine. They played well on our bagels with lox and tomato. Rick B always coming in hot with the goods!
mmmm. i always prepare my cebolla encurtida the way i learned from his Cochinita Pibil recipe ("México - One Plate at a Time"): 3 large red onions, 1 & 1/3 cups fresh-squeezed lime juice, 2/3 cup fresh-squeezed orange juice, & kosher salt to taste. i also add 3 sliced habaneros & their seeds. we eat this with all kinds of dishes, not just Mexican ones. but if I'm making the actual Cochinita Pibil recipe, then i do keep the onion & citrus recipe simple as the habanero salsa de molcajete is essential.
I really loved this recipe you converted me from vinegar base to lime. Additionally you inspired me to rethink about pickled red onions as you identified them as a condiment. Thank you for your inspiration.
I´ve never tried this method. I learned to steep the onions in a heated vinegar solution and let them cool. I'll try this and see how they compare, thanks!
I`ve been living in the USA (NJ) since 2007 and I discovered pickled onions a couple of months ago when I found a new restaurant and they brought them with a burrata cheese side dish. I FELL IN LOVE with them :) I sometimes even order 2 serving to have more of those pickled onions :) I`ve been searching for the recepie for the same taste and color, looks like finally found it :) I`ll try your way and see how it turns out, thank you
Fascinating. I've never pickled with just lime juice. I usually make a pickling mix with some water, vinegar, sugar, and salt, then cook it until the dry ingredients dissolve. Let it cool, then pour over the onions and let sit. I'll have to give this one a go.
Bayless is the best. I make my red onions with pickling spice, salt and vinegar with a bit of sugar. It goes in a quart mason jar. I believe that I have to do the lime and salt for at least on quart batch
Good point with the hot water trick,we like to add what we call pozole mix which has those awesome flavors,onion,garlic,coriander, oregano and chile de arbol
Red wine vinegar salt and sugar. I make my onions for pulled pork sandwiches. I have also sliced radishes and jalapeños and added them with the onions.
I use limes and lemons, sliced habaneros, salt pepper and lemon pepper. They go great on anything not just Mexican food.. You could be eating a cup of ramen with saltines or a tuna sandwich and these would make make it better lol
Never before tried pickled onions. Then had them, in Coba with panuchos. It was a very humble, family run food stall. So, so delicious. Will definitely be making these soon. I hope it is the same recipe or similar to the one I had.
Thanks for this Rick, I’ve been meaning to make these for awhile and now I know how. I’m wondering if it’s possible to substitute lemons (maybe Meyer lemons) for the limes? As several folks have commented, limes are pretty pricey items these days. Lemons would seem like the next likely source of acid.
Thank u Rick! I enjoy eating those yummy onions at my local Mexican taco shop and have always wanted to try these at home. Can I also add cucumber and radishes to this recipe?! ... just like what you get from street tacos? ;) Also, how long will they keep, or can they be preserved?
@@h.s.levine2932 One more reason why I am AGAINST that step lol. I prefer my pickled onions to taste like pickled onions. I also think they look better the less the red color bleeds. but once again its whatever you like.
on a bologna sandwich My dad is from Yucatan and I would go there every summer as a child Red onions on everything we even pickled fish with lime juice and onion in a big pickle jar
Totally agree with Rick in regards to simplicity by not adding any additional spice.If the main dish is cooked well and seasoned properly the onions shouldn't need any additions.JMO
I normaly do the 3-2-1 Brine with water, sugar and vinager. Can you add a bit of suger in this as well? It might not be authentic, but I like the little sweet touch of the pickled brine.
Hi Rick! Big fan - highlight of my Chicago Trip several years ago was visiting both of your restaurants. Especially loved XOCO! The Churros with caramel sauce? Holy Mere. Heaven. PS: I make pickled red onions all the time. If I could get limes here that aren’t as hard as golf balls I’d try this.
There is no international chef that put more passion, respect and love for our Mexican cuisine than Rick, Mexico loves you Rick.
Rick, I must tell you that much respect to you for NOT putting sugar in the mix. In Guadalajara where I am from we have a dish called tortas ahogadas, and our blend for that dish has oregano and pepper with salt as well as 50/50 vinegar and water. and I will admit, I do put habanero in it too. Superb condiment. burgers , hot dogs, chochinita, carnitas, you name it. it goes well with all. Thanks
He didn't put sugar in it (?) In Yucatan we make it exactly like Rick made it.He mentioned it several times it was how it's done here, we don't put habanero often because all our sauces are habanero based.
For my information - why are you unhappy with addition of sugar (?health concerns or something else)?
@@mjw12345 trying to avoid diabetes, I have lost 20 Lbs just by cutting sugar.
We live in a society where everything is loaded with sugar. Big pharma and health system here won’t tell you that you are poisoning your body with sugar.
@@juangalvez8594 Thanks - certainly agree on the diabetes concern.
Thanks chef for keeping recipe "authentic". Immediately admits to adding and untraditional ingredient that you do consider alright to use. Gotcha boss. Good job. 👍🏻
Rick, i have been watching you on your Mexican food shows for years. Lost track of you, but so glad to see you again on YT.
Rick, you always know the best way to cook everything. I've made red onions with vinegar and it never tastes as good as restaurants. The answer is limes! I'm a gringo living in Mexico, just like you did. I'm always looking for ways to cook Mexican food better than I can buy outside. And you always deliver! I never go to restaurants anymore because my house has the best dishes. Even the neighbors know, they said when I cook it smells like a five star restaurant.
I know…
Rick gives a great contribution to Mexican food and culture.
Thank you, Chef Rick.
I ❤ your kitchen, Rick.
I followed your television show for years, it was such a great show. I don't see it on air anymore.
Glad to see you here on TH-cam! I enjoy your content, I learn so much.
I've never seen this with 100% lime juice. I usually do 1:1 vinegar and water with 1 squeezed lime. Looks fantastics! Thanks for the tip, Chef!
You are a hero in a country and a language that confuses maybe American food with Mexican food, as well as to try to add insane amounts of yellow cheese, cream, rice, paprika, and cumin to it.
It's s relief to see someone who really knows Mexican food.
What a beautiful colour, beautiful red onions 🌰
So right about the color. It just makes it special
Adding an ounce of Cointreau adds a lot of that flavor you’d get out of sour orange, plus a little sweetness
Love pickled red onions! Literally had some with my lunch while watching this video. Yucatán chicken bowl from Mexican everyday topped with pickled red onion!
My favorite onion preparation!!!! Thank you, Rick!!!! Luv your recipes and tutorials!!!!!
I make mine with apple cider/white vinegar combo, the cost of limes would make this style INSANE in Northern Canada. That said, I also spice mine RIGHT up and I oft eat them in an Almond butter sandwich ... SO good. :)
Nice recipe. Thank you. :)
I was an upscale chef for 20 years. This channel makes me sad I didn't learn enough about Mexican cuisine, for the different choices I would have made.
You can't know everything. I wish I could cook for a living.
@@joeysausage3437 LOL no you don't lol
@@Chefinator72 That bad? I enjoy cooking at home but you are probably right.
What type of cooking do you like?
@@joeysausage3437 cooking at home bares absolutely no relation to working in a kitchen. Excxept that food is involved. Also has a tendency to end marriages. I am actually writing a book about it right now. called "Frustrated, Angry, Drunken and drug-feuled: Observations of a life in restaurants" I did lots of euro fusion stuff french, italian and german and nouveax American. But there isn't any job I haven't done a restaurant. Ik stopped cooking and stuck with the wine aspect and management, until I just couldn't take it any more and left.
@@Chefinator72 With a reply like that I wish we were neighbors, we would get along. As far as the marriage thing goes I got you covered. I am construction trash and that does not pair well with marriage. I will definitely be on the lookout for your book! Today I'm going to cook Dago pork chops with vinegar peppers. Got the idea from the Sopranos.
Made me smile, ☺️ Thank you, Chef! ❤❤❤
I’ve been using the technique from your video a few years back. I generally add Mexican oregano, fresh ground cumin seeds and coriander seeds. The coriander makes it more versatile flavor wise for Mediterranean and middle eastern dishes that I add my onions too.
I am going to try that next time. Thank you, for sharing. =)
I like the idea of adding some additional flavors. The two you mentioned are household favorites. If you were adding them to this recipe, how much do you typically use? Do you toast them off before crushing them? Thanks in advance!
@@stephenjamesmoore9392 I have toasted them and not noticed a difference. Generally for a quart of pickled Onions I’m adding a tablespoon of each. Sometimes I’ll add some fresh oregano. I have noticed it doesn’t add much flavor to the onions. Instead the pickled seeds add the flavor burst to the bite.
This is the greatest thing I’ve ever seen on TH-cam!
Im excited to try out the lime juice instead of diluted vinegar! Definitely seems like it’ll add more flavor instead of just zing. Thanks Rick!
Aloha. Have watched “one plate at a time” for years and have a couple of your cook books! You are the Bomb! Aloha
Rick, boil your water, but please don’t waste it!
You are my favorite.
Hi, I grow Manzano/Rocoto Chillies here in NZ and used your recipe for Rocoto with onion pickle which was good. I used this recipe and combined Red Rocoto with it. Well worth the effort...... Keep up the good work.
Great, simple recipe. Made some in the past. Don't know why people overcomplicate things. Salt & lime is all you need.
I make the pickled onions from your cookbook all the time with the Oregano, cumin and the peppercorns and the garlic
I always have a jar of pickled red onions in the fridge. They go well on so many things.
This is how my mom does it and with other vegetables (like radish). It is SO good!
I've been doing this for a few years. What I didn't know was doing the hot water first. So thanks for that I'm going to try it out next time!
When I make shrimp tacos at home this is always a must for my family. They'd kill me if I didn't prepare this to go along with them.
Thank Rick! I have red onion in vinegar with caraway in my food truck. Am off to search out limes in the Sierras of Córdoba, Argentina
Glad to see you again Rick, I loved wztching you on pbs. Thanks!
I’ve been making these Ethan Chlebowski style, with 50/50 vinegar/water up to now. Going to try this with lime juice tomorrow, thanks Rick.
This is the superior way to do it for my tastes. I didn’t like the vinegar recipe. I get asked for the recipe every time I serve it.
@Andy Fairchild: please report back! Very curious to hear your thoughts about comparing the two.
Update when you do pls 🙏. I'm curious as well.
I've been doing his as well. There's a Mexican (perhaps Yucatan) restaurant I go to a lot and theirs look way more like this than what Ethan's recipe gives me usually. Gotta try this as well.
I like citrus or pure red wine vinegar too. The 50/50 white vinegar/water gives a bad flavor imo
Boy, this is a new take on the pickled onions I usually make. I am making this weekend.
So funny to see this posted today, I just made pickled red onions earlier today. First time in months. And I did add a sliced habanero to mine. They played well on our bagels with lox and tomato. Rick B always coming in hot with the goods!
Uufff cebollas curtidas are gods gift to humanity!
mmmm. i always prepare my cebolla encurtida the way i learned from his Cochinita Pibil recipe ("México - One Plate at a Time"): 3 large red onions, 1 & 1/3 cups fresh-squeezed lime juice, 2/3 cup fresh-squeezed orange juice, & kosher salt to taste. i also add 3 sliced habaneros & their seeds. we eat this with all kinds of dishes, not just Mexican ones.
but if I'm making the actual Cochinita Pibil recipe, then i do keep the onion & citrus recipe simple as the habanero salsa de molcajete is essential.
I really loved this recipe you converted me from vinegar base to lime. Additionally you inspired me to rethink about pickled red onions as you identified them as a condiment. Thank you for your inspiration.
I love your pation for Mexican food, you inspire me to explore more new things.
I love red onion on my salmon sandwich or tacos now i will use them pickled! Thankyou 🥳
Good stuff, Rick! I love pickled red onions but I always do 1:1 water to vinegar and some sugar. Never thought of doing it this way.
Yea, I’ll rather hear the water from the stove to avoid water from the water heater
Thank you Rick! Great recipe.
I'll thank you for it right now, started doing them last summer after watching your Pibil tutorial.
Very cool! Thanks, Rick. I love these and I love Cochinita Pibil.
I love this. I’ve been doing just the 1 red onions, about 2 Tbs white vinegar and 1 tsp of mirin.
Do yourself a favor, watch Chef Jean-Pierre's video on pickling red onions. I think you'll love it!
I´ve never tried this method. I learned to steep the onions in a heated vinegar solution and let them cool. I'll try this and see how they compare, thanks!
The color does make come smile.
I'm going to give this a try and bring it on my camping trip this weekend. Thanks for another great recipe!
I`ve been living in the USA (NJ) since 2007 and I discovered pickled onions a couple of months ago when I found a new restaurant and they brought them with a burrata cheese side dish. I FELL IN LOVE with them :) I sometimes even order 2 serving to have more of those pickled onions :) I`ve been searching for the recepie for the same taste and color, looks like finally found it :) I`ll try your way and see how it turns out, thank you
wow i finish making my pickled onions today and check youtube to see you have uploaded this video 😂 perfect timing!
Fascinating. I've never pickled with just lime juice. I usually make a pickling mix with some water, vinegar, sugar, and salt, then cook it until the dry ingredients dissolve. Let it cool, then pour over the onions and let sit.
I'll have to give this one a go.
Make sure you check the laws in your area … some are more strict on picking
These are great.
I do a quick steam rather than a soak.
Delicious.
Can't wait t try this, thanks! I've been doing it with vinegar and water, and a little sugar. This looks better.
Saludos Compadre ,
You're the best!
I always have to have red onions with my carne asada y tacos.
Great easy recipe .
Bayless is the best. I make my red onions with pickling spice, salt and vinegar with a bit of sugar. It goes in a quart mason jar. I believe that I have to do the lime and salt for at least on quart batch
Very good. I love these onions. In Mexico, the red onions are called "cebolla morada". Thanks for your excelent tips.
Good point with the hot water trick,we like to add what we call pozole mix which has those awesome flavors,onion,garlic,coriander, oregano and chile de arbol
I made these over the weekend to accompany some poc chuc tacos- simple and tasty!
Fantastic, my mouth is watering! I will try this recipe.
Looks delicious 😋 thank you Rick
My family always does mostly lime, splash of vinegar, and punch of salt 😋
Red wine vinegar salt and sugar. I make my onions for pulled pork sandwiches. I have also sliced radishes and jalapeños and added them with the onions.
I remember your daughter showing us this for your cochinita pibil video a few years ago
Just got back from trip around Baja Sur... my first. 💖
I use limes and lemons, sliced habaneros, salt pepper and lemon pepper. They go great on anything not just Mexican food.. You could be eating a cup of ramen with saltines or a tuna sandwich and these would make make it better lol
i use these in fish tacos because they complement the sauce. so good.
I like that his kitchen is fairly humble. Just pine cabinets.
Love these…staple in my fridge! I add a little bit of orange juice to add the little bit of naranja agria flavor.
Never before tried pickled onions. Then had them, in Coba with panuchos. It was a very humble, family run food stall. So, so delicious. Will definitely be making these soon. I hope it is the same recipe or similar to the one I had.
Thanks for this Rick, I’ve been meaning to make these for awhile and now I know how. I’m wondering if it’s possible to substitute lemons (maybe Meyer lemons) for the limes? As several folks have commented, limes are pretty pricey items these days. Lemons would seem like the next likely source of acid.
Few limes are probably still cheaper then buying bottled vinegar of any kind.
First video of yours that I've seen. Immediately subscribed! Well done! Can't wait to see what else you've done!
I’ve always used vinegar for my pickled onions but will definitely be trying them with lime juice the next time I make them
YUM!! I can't wait to make these!! Much Thanks!
I don’t know if that’s a studio, a restaurant, or your house. But it is amazingly beautiful.
Pickled red onions are very popular in Texas, New Mexico, Arizona, parts of California. Los usamos para muchos platilloe.
I've made them using the CI version using red wine vinegar/water/sugar mixture. But this sounds even better.
My favorite Bayless brother. I don’t like the other one.
I usually as a couple habaneros and I slice them thin long ways. It’s great!!!
Beautiful
Thank u Rick! I enjoy eating those yummy onions at my local Mexican taco shop and have always wanted to try these at home. Can I also add cucumber and radishes to this recipe?! ... just like what you get from street tacos? ;) Also, how long will they keep, or can they be preserved?
I make these. Delicious. And they are at the top of the list for requests from folks who invite me over for a meal.
After your videos how can I watch any other Mexican Cooking Videos. Thank you for them.
I've made pickled red onions before but they've never come out with a bright pink color like that. I was missing the hot water step!
The more important reason for the hot water soak is to leech out some of the sulphur from the onions.
@@h.s.levine2932 One more reason why I am AGAINST that step lol. I prefer my pickled onions to taste like pickled onions. I also think they look better the less the red color bleeds. but once again its whatever you like.
Ive already got two recipes, but your one is definitely on for the next batch.
on a bologna sandwich My dad is from Yucatan and I would go there every summer as a child Red onions on everything we even pickled fish with lime juice and onion in a big pickle jar
Simple & delicious!!!
Totally agree with Rick in regards to simplicity by not adding any additional spice.If the main dish is cooked well and seasoned properly the onions shouldn't need any additions.JMO
I use a ziploc bag and remove all the air. I also add a bit of sugar and black peppercorns. YUM!
We feast with our eyes mostly, top this on your tacos with a little cilantro…yum!
I will def try. Thanks. ❤
luv chef rick!
With the prices of limes these days, this will be a luxury hah! 1 cup of lime juice = $6
I normaly do the 3-2-1 Brine with water, sugar and vinager. Can you add a bit of suger in this as well? It might not be authentic, but I like the little sweet touch of the pickled brine.
Awesome thank you sir will be making these this week
Would it help to mix the salt/lime juice before adding to the onion? or, does in not matter that much?
Thanks.
Wow yet another home run, gj RB
A+ as always.
I always use naranja agria, it has a nice bite, very like pineapple.
Sah-vil?
Sah-vee-yahh.
Can you do this in a closed jar?
Hi Rick! Big fan - highlight of my Chicago Trip several years ago was visiting both of your restaurants. Especially loved XOCO! The Churros with caramel sauce? Holy Mere. Heaven.
PS: I make pickled red onions all the time. If I could get limes here that aren’t as hard as golf balls I’d try this.
I use those sour oranges in my ceviche too