Ethan Chlebowski had a good idea for this recipe. Put your onions in the jar and then fill up the jar with water. Pour out that water into a measuring cup. Discard half, and replace that half with your vinegar of choice and add your spices. You'll have just enough brine to fill your jar and not waste any!
I made this recipe a few days ago and now I have a whole new way to use onions. Absolutely delicious. I can think of many ways to use them, but I don't know if I ever will because it is so tempting to just eat them right out of the jar. Thank you Chef Jean-Pierre.
My mouth is seriously watering Chef Jean-Pierre, I Love home made pickled onions, my Grandfather taught me a simple recipe with red and yellow sweet Walla Wallas mixed, just a simple red wine vinegar with water, sugar, and salt, and marinated for a week in the fridge. He loved them on BLT's and bacon and egg cheddar cheeseburgers, known in our family as breakfast burgers. Fifteen thumbs up 😋❤
ooooo .. thank you for sharing that Dean! We love onions in our home, planted something like 5,000 this summer - personal use! lol (It's a joke, the personal use, as maryjane is legal to grow here, four plants per household.) Anyway .. they are coming almost to an end, getting ready to harvest, so pickled onions it will be. Bless ..
Roast beef and yorkshire pudding my nana Jean used to make on a sunday with pickled onions. Simply made but incredably derricious! She used malt vinager of which. Adore just mixed with some salt,pepper and sugar and just plain white onions thinly sliced. Nana Jean was a damn good cook! Xx
I have been picleling VIDALIA onions for years. I buy Clausen dill pictures and put them in the juiçe and add onion salt,, garlic salt and salt and pepper. I shake them and leave them for a minimum of 3 months shaking them once or twice a week. Sometimes I leave them for 6-12 months!! Delicious!!!
When I make pickled onions I clean the outside most peel off but then cut the top off with some of the peel on still (clean of course) and I put that in my jar because it makes the color so much more vibrant. Love your videos
Great on Hotdogs .... I use pickled Beet Juice after I eat all of the Beets and I cut onions just like you did in this video ... Two weeks later Oh My !!! Delicious Pickled Onion .. Your Recipe Is Great
Chef you made all these delicious pickles onions!! BUT what do I do with them all now? What do I put them on, make some videos on condiments and how to use them!
I love pickled onion Chef, in Hawaii a lot of our local food is eaten with these as a condiment, especially poke. Right now in my fridge I have pickled onion, pickled Ogo (seaweed), and Kim Chee, those are all must have for local people in our refrigerators all the time. Another favorite of mine, but it is seasonal, is pickled mango, using green mango with distilled white vinegar and a little shoyu 4:1, with a little black pepper. SO SOUR AND SALTY, SO GOOD, but they have to be 100% green, no color on the outside whatsoever... My middle son puts a little sugar in his, but I never do, i like it SOUR. One of my good friends from Samoa, his wife used to make for me and I got my recipe from her... LOVE YOU CHEF JP, thank you as always for sharing!!!
The best…..as always. Here in Malta we make it raw in vinegar and some chili only and we leave it in the sun for a bit of time until it becomes a bit dark. I will try your style now …..looks so good xxxx thank you 👨🍳
@@cd5steve raw onions ( small ones ) ,some chili 🌶 and red vinegar. You can add even some sugar for the acidity. Close them good in a clean jug and Leave them in the sun for about a month or so
Thanks to your channel I am managing my time in the kitchen better. It has allowed to do stuff that I have been putting off. Thank you again, Chef Pierre.
I love Chef Jean Pierre’. I’m not surprised to see all the positive comments here. This man is culinary genius… if you want to master the art, watch & learn!
Thank you, Chef. I've been making pickled onions for a long time, but, as usual, I learned a couple of invaluable things that will improve mine. Thanks!
Beautiful recipe! I use red onion for my tortas ahogadas and now they'll be perfect cause I didn't know about the hot water 👍 I use lemon and habanero peppers... Thank you Chef! Your recipes always have the je ne sais quoi ! ❤️🥰
This is an "Add-On" from last week. We pickled the Red Onions with Chili Peppers a few days ago and I have to repeat myself: "YIKES!!!" This recipe is just fantastic. I had the onions and peppers along side a Ham and Cheese sandwich instead of a salad(Barbaric, I know) WOW!! Beautiful! Thanks Chef; we would never have thought of pickling these onions. Great Job!
Salut Jean-Pierre, thank you for your Video, I love your positive je-ne-sais-quoi! I have been making pickled red onions for a while and found that when I skip the hot water in the beginning but heat up the brine before pouring in the jar it gives a nicer crunchy texture! Happy cooking!
I learned years ago to do the 1-2-3. 1 part acetic acid, 2 parts sugar and 3 parts water, for any pickle. Measure carefully 😉 From that, vary according to taste. With red onion I like to add some black pepper and bay leaves, and once I tried, successfully adding my home grown chilli peppers. Next I will try it with jalapeños 😎
Hey there chef. I want to thank you for your channel. I've been watching now for about 6 months and your channel is my favorite. Your playlist is so organized and your recipes are easy to follow. Thank you and don't forget to measure carefully 🤣🤣. Appreciate you Chef!!
Hi Chef! At dinner tonight I told my smokin hot wife that you made a new video about pickled oyon. She said “I Love pickled Onyo, especially on your fish tacos”. We’ve been married 30 years, and I’ve made fish tacos hundreds of times, and she never mentioned it until this video. I will be gathering supplies and making this immediately. Thank you for helping me create delicious!
I love pickled onions. When I do pickled gherkins, I always put a few rings of onions in. I love them. I have never thought of doing onions on it's own. Will definitely do your recipe . Can't wait ! Thanks a lot. ♥️♥️♥️🇩🇪♥️♥️♥️
I made a batch of these this weekend and served it to my family with some smoked pulled pork and they were delicious. I used regular white vinegar so I may try red wine vinegar next time and see which one I like better. Thanks for another great recipe Chef Jean!
Your culinary show always give me strength and good attitude towards new day. Your are a positive crazyc very professional person! With fantastic attention towards your viewers!!!
Thanks Chef, I love pickled onions especially at this time of year, it's nostalgique. I love when you insert French words and expressions in your videos. It is like a melody to my hears when French is properly spoken. I am sure many people will be including them in their vocabulary.
Well, the addition of the red wine really made them good. I've never put sugar in them before, just white vinegar and salt. The red wine vinegar is much better.
Would love to see your recipe for pickled beets. I can’t tell you how much I love you and your recipes. You’re a breadth of fresh air. Many thanks. The first recipe I made was filet mignon and mushroom sauce. At first bite, my husband’s eyes made wheelies in his head and I couldn’t help but laugh( and yes with food in my mouth). If I agreed to cook your recipes for the rest of our days he was offering a housekeeper for me! Jackpot!!! Outrageous meals and a clean house.
Thank you chef. I like to heat my pickling liquid and pour it over the onions in the jar. I like your choice of spices for the pickling liquid. I also like to make probiotic fermented pickles which actually compliment and enhance your gut microbiome.
Oh I have always wanted to do the fermented type .. we have an abundance of them from the garden this summer .. I will have to find instructions .. Bless
Morning Chef J-P, what a lovely recipe. I am sure these will be delicious on a sandwich with cheese or cold meat. The family is always looking for a condiment and this would be a lovely new way of introducing something special. Onions are so healthy and this looks beautiful inside the jar. Not too spicy either. Thank you for sharing and showing, I am going to give it a go. Kind regards.
I know and highly respect how you are doing this. My method is to ferment them with salt and a habanero or two. The process takes a few weeks on the counter.
pickled onions have been my fav since a kid in the 60's ,,, but i have never made them with red onyon , nor quite like this ... But i will definitely have to do this now !
I just learned how to make this form another show, I love putting them in salads and sandwiches. I’m so glad you showed your recipe as they didn’t soak them in boiled water or use sugar and I found the flavor a little too oniony compared to yours that are perfect. Thanks chef! 👍
I love cumin . When I was a child, my mother always put crystal sugar in the Persian Cumin seeds jar , so crystal sugar absorbs the smell of cumin , so fantastic.
We just did this!! We had a bunch of Red Onions that we inherited from a sister in law who was moving. The yield was 4 3&1/2 cup jars with Red Onion and Chili Peppers. Yikes!!! This is going to be GREAT!!!!!!!!!!!!
I haven't tried, but I think you can avoid wasting any pickling juices if you first put the onions into the jar, then pour only water into the jar, as much as you need to completely submerge the onions, and then you pour out all of the water into a measuring cup. Then, you mark down how much water you have, and then you pour out half of the water. You then pour the exact same amount of vinegar into the measuring cup as much water you have.
@@KatarinaS. I don't think there was one...I've always put them in the Mason jar, fill it to the brim with onions, then warm my water/vinegar mix in the micro with some pickling spices in it, and when it's very warm, but not boiling hot, stir in my sugar and a heavy pinch of Kosher salt ( always pickle with Non-iodized salt) and pepper and pour it in til it's a cm from the top. screw the lid on and refrigerate for a few hours.
When i make them i usually don't poach them like that. I found that the acid in the pickling liquid will cook the onion just fine. In fact, they lose their texture faster when they are precooked. By that i mean they last less in the fridge, not because they have gone bad, but they just are not as crisp and they lose their onion flavor in a week or so. I do poach them if i want them quick, like for the following meal, so by precooking them i can have them tender but with some bite and then they will be pickled in just a couple hours like yours.
Just a great video. He's refreshing straight forward with a sense of humor and down to earth. Excellent chef and recipe. Thanks for taking the time to teach without being overbearing on the basics.
Yum!!! I love pickles--all kinds of pickles!😋 I do cucumber, onion, mixed veggies, and egg pickles. Thank you for this new onion pickle recipe! God bless! 🙏
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Ethan Chlebowski had a good idea for this recipe. Put your onions in the jar and then fill up the jar with water. Pour out that water into a measuring cup. Discard half, and replace that half with your vinegar of choice and add your spices. You'll have just enough brine to fill your jar and not waste any!
Hey man, can you link the video?
I don't like to rinse my onyo. It's rly easy to measure the brine. It's matter of practice.
None is wasted. As they’re consumed, replace some brine with the excess and add more slices.
Great idea! I was thinking of a way to not soke the onion in water because it will drain the nutrients.
I'm just here for the oñyo. I make my pickled onions differently, but hearing this man say oñyo makes me happy 😁
I made this recipe a few days ago and now I have a whole new way to use onions. Absolutely delicious. I can think of many ways to use them, but I don't know if I ever will because it is so tempting to just eat them right out of the jar. Thank you Chef Jean-Pierre.
Thank you,the best shef!
We need more vegetables pickled,please!
We need in your way,because you know French and Italian guzhina.❤😊 😊
You are JP the perfect example of “Je ne sais quoi “ xx Thanks again for all your inspiration much love from New Zealand x
P.S….. 760,000!!!!! 👏👏👏
I just love the way, the chef JP says 'onion'. It makes me so happy. 😊
My mouth is seriously watering Chef Jean-Pierre, I Love home made pickled onions, my Grandfather taught me a simple recipe with red and yellow sweet Walla Wallas mixed, just a simple red wine vinegar with water, sugar, and salt, and marinated for a week in the fridge. He loved them on BLT's and bacon and egg cheddar cheeseburgers, known in our family as breakfast burgers. Fifteen thumbs up 😋❤
ooooo .. thank you for sharing that Dean! We love onions in our home, planted something like 5,000 this summer - personal use! lol (It's a joke, the personal use, as maryjane is legal to grow here, four plants per household.) Anyway .. they are coming almost to an end, getting ready to harvest, so pickled onions it will be. Bless ..
@@SundaysChild1966 You're so very welcome, enjoy your bountiful harvest and medicinal ladies :)
Very interesting recipe for pickling onions. It must be delicious with this hot pepper..Beautiful. great presentation.
Roast beef and yorkshire pudding my nana Jean used to make on a sunday with pickled onions.
Simply made but incredably derricious!
She used malt vinager of which. Adore just mixed with some salt,pepper and sugar and just plain white onions thinly sliced.
Nana Jean was a damn good cook! Xx
I'm going to make this this evening. I've bought every ingredient in a European supermarket and I'm so excited.
I have been picleling VIDALIA onions for years. I buy Clausen dill pictures and put them in the juiçe and add onion salt,, garlic salt and salt and pepper. I shake them and leave them for a minimum of 3 months shaking them once or twice a week. Sometimes I leave them for 6-12 months!! Delicious!!!
We love you Chef !!!
thank you for suggesting optional types of vinegars and to remember to use sugar to balance the flavours.
This is perhaps the shortest recipe you’ve ever done Chef! These look delicious.
When I make pickled onions I clean the outside most peel off but then cut the top off with some of the peel on still (clean of course) and I put that in my jar because it makes the color so much more vibrant. Love your videos
Great on Hotdogs .... I use pickled Beet Juice after I eat all of the Beets and I cut onions just like you did in this video ... Two weeks later Oh My !!! Delicious Pickled Onion ..
Your Recipe Is Great
great idea!!!!
Chef you made all these delicious pickles onions!! BUT what do I do with them all now? What do I put them on, make some videos on condiments and how to use them!
They are great on any sandwiches any cold plates also fantastic on burgers! 😊
I love pickled onion Chef, in Hawaii a lot of our local food is eaten with these as a condiment, especially poke. Right now in my fridge I have pickled onion, pickled Ogo (seaweed), and Kim Chee, those are all must have for local people in our refrigerators all the time. Another favorite of mine, but it is seasonal, is pickled mango, using green mango with distilled white vinegar and a little shoyu 4:1, with a little black pepper. SO SOUR AND SALTY, SO GOOD, but they have to be 100% green, no color on the outside whatsoever... My middle son puts a little sugar in his, but I never do, i like it SOUR. One of my good friends from Samoa, his wife used to make for me and I got my recipe from her... LOVE YOU CHEF JP, thank you as always for sharing!!!
I have mango, ogo and Kim chee in my fridge right now. ❤
Wow, the mango sounds delicious and amazing. Might have to try. Thanks.
I'm subscribing. Not only for the recipes but because of your fascinating mixture of French and American accent. Une espèce de Cadien :)
The best…..as always. Here in Malta we make it raw in vinegar and some chili only and we leave it in the sun for a bit of time until it becomes a bit dark. I will try your style now …..looks so good xxxx thank you 👨🍳
Would love to know how you do that. I love spice
@@cd5steve raw onions ( small ones ) ,some chili 🌶 and red vinegar. You can add even some sugar for the acidity. Close them good in a clean jug and Leave them in the sun for about a month or so
Thanks to your channel I am managing my time in the kitchen better. It has allowed to do stuff that I have been putting off. Thank you again, Chef Pierre.
This guy just seems fun to be around. Compliments to this chef!
I have been ding this for the past month or so and now everywhere I turn its quick pickle! Thanks for the extra hints, Chef!
The best and nicest chef on TH-cam!!!👌👐🙌💥
Isn't he lovely? Chef John on Food Wishes is another favorite of mine 😊
PICKLED ONYO LETS GO CHEF THANK YOU
Chef I really appreciate that you always have a variety of recipes that includes seasonings, condiments and full course meals. 👍❤️! Thank you Chef!
I love Chef Jean Pierre’. I’m not surprised to see all the positive comments here. This man is culinary genius… if you want to master the art, watch & learn!
Thank you, Chef. I've been making pickled onions for a long time, but, as usual, I learned a couple of invaluable things that will improve mine. Thanks!
I love this guy, his facial expressions are priceless. Always puts a smile on my face, thanks!
I love the joy in every recipe I watch. It really cheers me up 😊
chef I must tell you I have learned allot and taken inspiration from your cooking. I'm 11 yrs In the service.
Thank you that is Awesome! 😊
Beautiful recipe! I use red onion for my tortas ahogadas and now they'll be perfect cause I didn't know about the hot water 👍 I use lemon and habanero peppers... Thank you Chef! Your recipes always have the je ne sais quoi ! ❤️🥰
They're great on a salad!
Thanks Master Chef JP for sharing your knowledge and beautiful videos.
Can't remember watching an episode and not chuckling at least once. So entertaining. Thank you Chef.
This is an "Add-On" from last week. We pickled the Red Onions with Chili Peppers a few days ago and I have to repeat myself: "YIKES!!!" This recipe is just fantastic. I had the onions and peppers along side a Ham and Cheese sandwich instead of a salad(Barbaric, I know) WOW!! Beautiful! Thanks Chef; we would never have thought of pickling these onions. Great Job!
These are amazing on nearly EVERYTHING. I put them on scrambled eggs this morning... Delicious!
I love using these on pulled pork and brisket sandwiches! Thanks for another great video Chef!
They work really beautifully with a robust cheese too such as a vintage Cheddar
Salut Jean-Pierre, thank you for your Video, I love your positive je-ne-sais-quoi!
I have been making pickled red onions for a while and found that when I skip the hot water in the beginning but heat up the brine before pouring in the jar it gives a nicer crunchy texture!
Happy cooking!
My daughter recently harvested red onions from her garden...we will make these! Thanks, Chef.
I like your cooking, because you make real food for people anywhere in the world. Healthy, & easy to digest. 👍👍😋
Only chef JP could make pickling onions so entertaining and interesting!
yes cutting onions with bread knife is interesting :D
I learned years ago to do the 1-2-3.
1 part acetic acid,
2 parts sugar and
3 parts water, for any pickle.
Measure carefully 😉
From that, vary according to taste.
With red onion I like to add some black pepper and bay leaves, and once I tried, successfully adding my home grown chilli peppers.
Next I will try it with jalapeños 😎
Acetic acid
Same for cocktails: 1 part sour, 2 parts sweet, 3 parts alcohol.
I love the recipe and I love the jar! I have to double it because I always make one for
my father in law. He loves this stuff!!! TY, Chef. 😘👍
Hands down, best chef
HalleluYAH! Amazingly simple!
Chef you are the sweetest 💗 Thanks for the great recipe and, as always, your wonderful humour and generousity.
These onions are the best! I can sit and eat them all day straight from the jar. Great recipe 👍🏻
Thank you 🙏
Love ya brother! Glad u made this!! God bless you and keep you!!!!!!
Hey there chef. I want to thank you for your channel. I've been watching now for about 6 months and your channel is my favorite. Your playlist is so organized and your recipes are easy to follow. Thank you and don't forget to measure carefully 🤣🤣. Appreciate you Chef!!
Hi Chef! At dinner tonight I told my smokin hot wife that you made a new video about pickled oyon. She said “I Love pickled Onyo, especially on your fish tacos”. We’ve been married 30 years, and I’ve made fish tacos hundreds of times, and she never mentioned it until this video. I will be gathering supplies and making this immediately. Thank you for helping me create delicious!
what a simple way to pickle onions and they look so attractive with the peppers in the jar. Thank you for the recipe
I love pickled onions.
When I do pickled gherkins, I always put a few rings of onions in. I love them.
I have never thought of doing onions on it's own.
Will definitely do your recipe .
Can't wait !
Thanks a lot.
♥️♥️♥️🇩🇪♥️♥️♥️
Colourful, easy and quick!
Would love to make this recipe, great condiment.
Thank you Chef JP.
Always appreciate your recipes 😊
I made a batch of these this weekend and served it to my family with some smoked pulled pork and they were delicious. I used regular white vinegar so I may try red wine vinegar next time and see which one I like better. Thanks for another great recipe Chef Jean!
Your culinary show always give me strength and good attitude towards new day. Your are a positive crazyc very professional person! With fantastic attention towards your viewers!!!
Excellent and easy! Just made some last week. I never used the star anise or the peppers, but I love it! Can't wait to try your recipe.
Thanks Chef, I love pickled onions especially at this time of year, it's nostalgique. I love when you insert French words and expressions in your videos. It is like a melody to my hears when French is properly spoken. I am sure many people will be including them in their vocabulary.
👍👍👍😊
Très sympa ! Merci.
Far out Brussel Sprout, I’ve been cutting my onions the wrong way since I was a kid. Thank you so much Chef!!!!
I have been collecting jars to pickle just didn't know how! Now I know. Thank you!!
thanks Jean-Pierre, much appreciated. finally simplified. thank you. from northern British Columbia.
Chef jean-pierre, when I was little in Ontario..I had to help my Grandmother boil Jar's, seals and lids for preserve garden storage.
Thank you. I haven't tried them with red wine vinegar before. I can't wait to taste them. I also put in a little red wine. We'll see how they taste.
Well, the addition of the red wine really made them good. I've never put sugar in them before, just white vinegar and salt. The red wine vinegar is much better.
Oh my yes delicious yummy... I tried this and it worked perfectly thank you
Love it.
Would like to see more making pickles, relishes etc
Have to agree and I'm sure many feel the same....I love pickling garlic as well..
The "Joy of Pickling" and "Fancy Pantry" Books have hundreds of fun Pickle Ideas...Great Cook Book to have on hand right now in late Summer...
Would love to see your recipe for pickled beets. I can’t tell you how much I love you and your recipes. You’re a breadth of fresh air. Many thanks. The first recipe I made was filet mignon and mushroom sauce. At first bite, my husband’s eyes made wheelies in his head and I couldn’t help but laugh( and yes with food in my mouth). If I agreed to cook your recipes for the rest of our days he was offering a housekeeper for me! Jackpot!!! Outrageous meals and a clean house.
One of my favorite condiments, super versatile... From burgers to tacos! These look excellent! Chef, do you have a good chimichurri recipe?
Hi chef Jean pierre good morning from us here in Europe you're the best thanks a million 😅😮😊
Good morning from the US.
Hope you have a nice day.
Thank you chef. I like to heat my pickling liquid and pour it over the onions in the jar. I like your choice of spices for the pickling liquid.
I also like to make probiotic fermented pickles which actually compliment and enhance your gut microbiome.
My number one Chef🤣🤣🤣🤣 mmamaane!
Oh I have always wanted to do the fermented type .. we have an abundance of them from the garden this summer .. I will have to find instructions .. Bless
Morning Chef J-P, what a lovely recipe. I am sure these will be delicious on a sandwich with cheese or cold meat. The family is always looking for a condiment and this would be a lovely new way of introducing something special. Onions are so healthy and this looks beautiful inside the jar. Not too spicy either. Thank you for sharing and showing, I am going to give it a go. Kind regards.
I love all these little extras that can be used in various dishes to make them your own.
Make some pickled eggs, please! I've made them myself for years, but would love to see your version :)
I know and highly respect how you are doing this.
My method is to ferment them with salt and a habanero or two.
The process takes a few weeks on the counter.
I LOVE YOUR ACCENT ❤
I love picked onions.! Thank you, Chef.
👏👏👏👍🌞
Blessings 💖
Totally doing this. Great segment. Thank you.
I use red onions. Sometimes after onions a pickled mix with sourcraut and use for sausage dog topping.
Thats probably the easiest recipe for pickled onions I've seen yet. Thanks Chef.
Nice!
Sliced pickled onions is also nice with curry powder spices. With some apricot jam added. Otherwise very similar. Goes really well with fish.
I have done this with pineapple juice, apple cider vinegar and grenadine, I also add cumin seeds and a couple hydrated chipotle peppers.
Delicious. Thank you for sharing.
pickled onions have been my fav since a kid in the 60's ,,, but i have never made them with red onyon , nor quite like this ... But i will definitely have to do this now !
Pickled onions are the best ever!
I just learned how to make this form another show, I love putting them in salads and sandwiches. I’m so glad you showed your recipe as they didn’t soak them in boiled water or use sugar and I found the flavor a little too oniony compared to yours that are perfect. Thanks chef! 👍
Very interesting recipe for pickling onion.It must be delicious with this hot pepper Beautiful, great presentation.
Usual brilliance, many thanks Chef Jean-Pierre. Can't wait to try this 👍
I love pickled red onions on burgers ♥️
I’m so excited to make this!! I’m thinking about using these for a million different dishes!!
Thank you Chef Jean Pierre!!
🙏🙏🙏🥰🥰🥰
I love Pickled Red Onions and Red Cabbage, tooooooo.....ThanX CHeF
I didn‘t even know people pickled onions. I learn something new every day.
I love cumin . When I was a child, my mother always put crystal sugar in the Persian Cumin seeds jar , so crystal sugar absorbs the smell of cumin , so fantastic.
We just did this!! We had a bunch of Red Onions that we inherited from a sister in law who was moving. The yield was 4 3&1/2 cup jars with Red Onion and Chili Peppers. Yikes!!! This is going to be GREAT!!!!!!!!!!!!
Chef Jean Pierre I use your recipe of white vinegar and sugar and add some grated ginger ! Its SO GOOD !
I haven't tried, but I think you can avoid wasting any pickling juices if you first put the onions into the jar, then pour only water into the jar, as much as you need to completely submerge the onions, and then you pour out all of the water into a measuring cup. Then, you mark down how much water you have, and then you pour out half of the water. You then pour the exact same amount of vinegar into the measuring cup as much water you have.
You also don't lose all that amazing colour that seeps out of the onions while you soak them.
@Scott Crawford I didn't get what the point of soaking them first was for?
@@KatarinaS. I don't think there was one...I've always put them in the Mason jar, fill it to the brim with onions, then warm my water/vinegar mix in the micro with some pickling spices in it, and when it's very warm, but not boiling hot, stir in my sugar and a heavy pinch of Kosher salt ( always pickle with Non-iodized salt) and pepper and pour it in til it's a cm from the top. screw the lid on and refrigerate for a few hours.
@@KatarinaS. It removes the pungency and makes them softer
It's amazing what you can do with just some water, vinegar, spices, and red onion. Personally I prefer it without the sugar.
I haven't even heard how to make this it's the spice that I see in the bottle that deserves a thumbs up . Pickled onion del
I ❤️ pickling CheF 🧑🏼🍳 I just bypass the water treatment, & I utilise intrinsic sweetness, BraVÖ 👏
When i make them i usually don't poach them like that. I found that the acid in the pickling liquid will cook the onion just fine. In fact, they lose their texture faster when they are precooked. By that i mean they last less in the fridge, not because they have gone bad, but they just are not as crisp and they lose their onion flavor in a week or so.
I do poach them if i want them quick, like for the following meal, so by precooking them i can have them tender but with some bite and then they will be pickled in just a couple hours like yours.
Just a great video.
He's refreshing straight forward with a sense of humor and down to earth.
Excellent chef and recipe.
Thanks for taking the time to teach without being overbearing on the basics.
I love how easy he makes his recipes..... Thank you....
Yum!!! I love pickles--all kinds of pickles!😋 I do cucumber, onion, mixed veggies, and egg pickles. Thank you for this new onion pickle recipe! God bless! 🙏
Great Video Chef 👨🍳 Thanks 👍👍👍👍👍👍👍👍👍👍👍👍👍