@@ChefJackOvens absolutely, if someone knows why an ingredient is in there, then they can start substituting and figuring out different recipes or methods of making it!
@@ChefJackOvens 1 Detail was missed: the strenght of the vinegar, I'm assumin you have something like 5% so the final solution with 50/50 water would be about 2.5% acid? The reason I want to make sure is I have no experience in pickling anything and wish to avoid stuff like botulism, here the supermarket sells vinegar form 4% to 30% strenght so I want to make sure what I need.
I love that you not only tell us what you're doing, or what ingredient you're using, but you tell us WHY. That is extremely refreshing and I'm only sorry that I haven't discovered your content earlier.
So many small things I love about your channel that makes it the cooking channel I rely on the most. The one I remembered today: you always take a moment to mention around how long you can expect an item to last. I actually was linked another pickled onion video by a friend but after watching it realized I'd only get the info I needed if you were the one making it--luckily enough, you already had made one of your own!
Thanks for the brine recipe, I have used it with some adjustments, such as the addition of hot pepper flakes, to pickle other things besides onions; red cabbage, cauliflower. This morning I pickled watermelon melon rinds, but haven’t tasted them yet, I am looking forward to eating them.
These pickled onions were amazing. I gave a few away as presents and they all raved how delicious they were. The flavours were light and not heavy on the vinegar like other recipes. Thank you for sharing such a wonderful recipe.
I love that you explain what each of the optional seasonings contribute to the pickled onions, so I can decide for myself if it's a flavor I would enjoy or not. This is very helpful since most youtube videos just state what's optional, but never explain what those ingredients contribute to the dish so I don't know what I'm missing if I don't add it or if I do add it and I don't like it I wouldn't know what caused the flavor I didn't like.
I had to come back and tell you I've sent a jar each to all of my children and kept a double badge for myself. I eat it on my cheese and my egg sandwiches, and even with my apples and pears. I'm totally hooked and it was so well received! I must admit I altered 1 thing about the recipe. Instead of 3½ tablespoons of white sugar I've used 2½ tablespoons of raw cane sugar. All the rest I did exactly as you said.
@@Auburn7543 I had someone deliver it by car, an hour's drive away. They live close to each other. And it was well cooled before I put it in an insulating bag. It went very well.
Just found your channel. Looking forward to more. I've made pickled onions -- love them And yeah, I saw Ethan's suggestion for Peanut butter and Pickled Onion, but I kicked it up a notch -- Crunchy Peanut butter, Egg, Cheese and Pickled Onion Sandwich -- which was really good! But my daughter asked if I was pregnant . . .
For many who can't cook, yes I'm talking about a lot of the men and women, especially those who are in committed relationships; this video breaks it down in terms of steps and the significance of each ingredient and how it contributes to the flavour. Pickled red onions work in many applications, be it sandwiches, salads or any richly flavoured dishes such as deep fried or sweet dishes (except for dessert). This staple acts as a great counterpoint to any sweet tasting vegetables such as steamed asparagus.
It's so delicious. I made one today. I just use the basic recipe and the ingredients I have. Thanks for putting the ingredients down the description. That's a big help for us.
Made this yesterday. Came out awesome! Thanks. I didn't have star anise. I have it somewhere, but couldn't find it. So I used regular anise seeds, which look like slightly fatter cumin seeds, and have pretty much the same sweet aroma. So people, that is a good substitute. I made just a small batch from the one red onion I had. Today half of if is gone. .😁 Worked great on taco and sous vide poached salmon. Thank you, chef!
Been binging on pickled onion videos, but I'm back here again. I'm a lazy person, would always take the shortcut. But what you show here draws me in. With the holidays coming this would make such a nice little present if packed in cool swing-top jars like yours. Maybe I can even get some person to eat onion in the first place.
fantastic video! as everyone has already said, the explanations for each ingredient are great. i was also wondering why you were including the onion when boiling the brine mixture, and my question was immediately answered! great stuff
Looks good. I used dill seed instead of cumin, also good. Great on sandwiches and salads, and once we go through the onions I use the brine left over for a vinaigrette.
Lol.Chef....just came across this vid and yourself for the first time, so I thought I would scroll through your vid's and I thought to myself, ' this bloke's been to Aus!'. Sure enough, I scroll through your bio, and I guessed it....you're in Aus! I can tell a Brit Aussie from anything...😊....keep up the great work!
Hello stock gang master. It' yo boi Spyro with another early comment. I have bad experience with pickled stuff because in my country they make them very sour. I need assurance that the amount of vinegar is not overpowering and the sugar is enough. Congrats once again for 100k i am so happy for you
Hey Spyro!! Hope you’re doing well!! This recipe is really well balanced and not overpowering at all. They’re slightly sweet which counteracts on the Sourness from the vinegar 👌 Thank you so much! It means a lot!!
I kind of took things in a bit of a different direction based on the ingredients I have at hand. I had white onions, a jalapeno pepper, Daikon radish, and Ginger. Went easy on the sugar but otherwise, followed the brine recipe here. Looking forward to trying this batch tomorrow!
Gonna try this on my cereal. Gonna buy some (and about half the ingredients) just for this. xD Never had pickled onions before. lol Not sure I want to make this, but heck why not? lol You only live once.
Just getting into pickling, I'm actually going to do my 1st round tonight. I'm super excited. I've looked at multiple recipes/VIDS and yours seemed the best so im going to give it a go. I'm trying to find the closest recipe to Cavas pickled onions, I'm obsessed. Question- do you have a vid available if canning pickled onions? Or have you tried? Curious as to if they would taste the same canned? I would like to make a lot at once, or have them available for gifting etc.. Thanks!
Hello Chef, I've watched many of your videos and I would like to ask, when you always say to keep onion peels, celery tops etc. to make stock, is it ok to freeze these long enough to accumulate enough to make a stock, or would they eventually start to lose their taste if frozen? I hope you can help and keep up sharing the great videos. Thanks Jason
Hey Jason, you can definitely freeze the scraps, that’s what I do as I don’t make stock all the time. They’ll last up to 6 months before they start to breakdown. Just make sure it’s well covered otherwise it will start to create freezer burn.
Great video very well explained and demonstrated. The spices look interesting I will definitely try that but will skip the white sugar. May try palm sugar. Thx
does anybody know if you can reuse the liquid to pickle more onions like if you’ve eaten all of the onions and that leftover liquid? or do you need to make it new every time?
I love the breakdown on WHY each ingredient is important.
Glad you love it. It’s definitely important knowing what each ingredient does in the recipe 😊
me, too! great touch!
@@ChefJackOvens absolutely, if someone knows why an ingredient is in there, then they can start substituting and figuring out different recipes or methods of making it!
I knooow! I didn't expect to be enjoying myself and learning but here we are! 🥰🥰🥰
Same here, instant subbed
No other pickled onions recipe video explains every single detail like you did. Thank you.
🙏🙏🙏
@@ChefJackOvens 1 Detail was missed: the strenght of the vinegar, I'm assumin you have something like 5% so the final solution with 50/50 water would be about 2.5% acid? The reason I want to make sure is I have no experience in pickling anything and wish to avoid stuff like botulism, here the supermarket sells vinegar form 4% to 30% strenght so I want to make sure what I need.
Yes they do lol look harder
Thank you for having the recipe in the description and not forcing me to go to a blog to see it. Much appreciated.
I second that,a big thank you 👍
I love that you not only tell us what you're doing, or what ingredient you're using, but you tell us WHY. That is extremely refreshing and I'm only sorry that I haven't discovered your content earlier.
Welcome to the channel, glad you found it.
So many small things I love about your channel that makes it the cooking channel I rely on the most. The one I remembered today: you always take a moment to mention around how long you can expect an item to last. I actually was linked another pickled onion video by a friend but after watching it realized I'd only get the info I needed if you were the one making it--luckily enough, you already had made one of your own!
Thanks for the brine recipe, I have used it with some adjustments, such as the addition of hot pepper flakes, to pickle other things besides onions; red cabbage, cauliflower. This morning I pickled watermelon melon rinds, but haven’t tasted them yet, I am looking forward to eating them.
So how was the watermelon rinds❓
These pickled onions were amazing. I gave a few away as presents and they all raved how delicious they were. The flavours were light and not heavy on the vinegar like other recipes. Thank you for sharing such a wonderful recipe.
This is awesome! Glad you enjoyed them
I love that you explain what each of the optional seasonings contribute to the pickled onions, so I can decide for myself if it's a flavor I would enjoy or not. This is very helpful since most youtube videos just state what's optional, but never explain what those ingredients contribute to the dish so I don't know what I'm missing if I don't add it or if I do add it and I don't like it I wouldn't know what caused the flavor I didn't like.
All things aside, watching you slice that onion was hypnotizing!
I had to come back and tell you I've sent a jar each to all of my children and kept a double badge for myself. I eat it on my cheese and my egg sandwiches, and even with my apples and pears. I'm totally hooked and it was so well received!
I must admit I altered 1 thing about the recipe. Instead of 3½ tablespoons of white sugar I've used 2½ tablespoons of raw cane sugar. All the rest I did exactly as you said.
I hope you had it in a cooler or something. In my experience they spoil in about a day if left sitting out. Pickling not preserving
@@Auburn7543
I had someone deliver it by car, an hour's drive away. They live close to each other. And it was well cooled before I put it in an insulating bag. It went very well.
Just found your channel. Looking forward to more. I've made pickled onions -- love them
And yeah, I saw Ethan's suggestion for Peanut butter and Pickled Onion, but I kicked it up a notch -- Crunchy Peanut butter, Egg, Cheese and Pickled Onion Sandwich -- which was really good!
But my daughter asked if I was pregnant . . .
Your daughter, same day me, do not understand 😂😭
For many who can't cook, yes I'm talking about a lot of the men and women, especially those who are in committed relationships; this video breaks it down in terms of steps and the significance of each ingredient and how it contributes to the flavour.
Pickled red onions work in many applications, be it sandwiches, salads or any richly flavoured dishes such as deep fried or sweet dishes (except for dessert). This staple acts as a great counterpoint to any sweet tasting vegetables such as steamed asparagus.
I tried many recipes of Pickled Onions but somehow this is the only one that worked. Onions turned out to be delicious. Thank You.
You’re very welcome!
@@ChefJackOvens cheers
It's so delicious. I made one today. I just use the basic recipe and the ingredients I have. Thanks for putting the ingredients down the description. That's a big help for us.
It’s a pleasure! Happy to hear you enjoyed them 😊😊
Made this yesterday. Came out awesome! Thanks.
I didn't have star anise. I have it somewhere, but couldn't find it. So I used regular anise seeds, which look like slightly fatter cumin seeds, and have pretty much the same sweet aroma. So people, that is a good substitute.
I made just a small batch from the one red onion I had. Today half of if is gone. .😁 Worked great on taco and sous vide poached salmon.
Thank you, chef!
I love how you include the scientific/chemistry aspects for every ingredient. I am subbed!
Glad you appreciate it! Thank you so much for subscribing!
You 🎁 me ALOCK
@@sayanbossyt2292 . Oh, call me ignorant, But I don't know what that means.
Have looked at many recipes for these onions, this is THE best!
Thank you very much
Ty for the recipe! In the Caribbean these are eaten quite often with cassava and green plantain dishes, they go really well together
You’re very welcome! They sure are great 👌
I made this yesterday and tried it for the first time this morning....wow this is my new favourite accompaniment and so easy to prepare too.
Thank you. You were concise, direct and very informative. Included the recipe in the notes. Exactly what I look for and the onions looked great.
Yes! Use them beakers! The kitchen is a chemistry lab of delicious concoctions!
Sure is
Great video Jack. It was great how you explained what each ingredient gave to the recipe. Well done Jack that was great. Thanks. Steve.
Glad you enjoyed it and found it informative. Much appreciated!
Been binging on pickled onion videos, but I'm back here again. I'm a lazy person, would always take the shortcut. But what you show here draws me in. With the holidays coming this would make such a nice little present if packed in cool swing-top jars like yours.
Maybe I can even get some person to eat onion in the first place.
Exactly right! This is super easy to make and makes a great little gift 😊
This is a winner, my favourite condiment, and the best looking guy to show how to do it ;)
🙏🙏🙏😁
fantastic video! as everyone has already said, the explanations for each ingredient are great. i was also wondering why you were including the onion when boiling the brine mixture, and my question was immediately answered! great stuff
That "put it into the cereal" is definitely a subtle nod to Ethan's peanut butter sandwich
I didn’t intend to make a remark on that but I suppose it could be taken that way.
Your channel gives me the cooking confidence I need
That makes me happy to hear!
YUM!!! Definitely putting these on my Frosted Flakes
Haha 😂
Looks good. I used dill seed instead of cumin, also good. Great on sandwiches and salads, and once we go through the onions I use the brine left over for a vinaigrette.
Sounds perfect!
Lol.Chef....just came across this vid and yourself for the first time, so I thought I would scroll through your vid's and I thought to myself, ' this bloke's been to Aus!'. Sure enough, I scroll through your bio, and I guessed it....you're in Aus! I can tell a Brit Aussie from anything...😊....keep up the great work!
Welcome to the channel! Haha. You’re spot on!!
Just made these thanks for such an easy and fast video gets straight to the point!
You’re very welcome 😊
Dang, that's some nice slicing action going on there!
Thank you 🙏
Best recipe version. Thank you 😋💐
Made these yesterday and today they are amazing. The Star anise adds such a delicious flavour.
Thank you for the recipe 🤩
Happy to hear! Thank you
do they taste sweet? i just tried some sweet pickled onions, and im trying to figure out how to make them :D
@@haylsey No not overly sweet, just enough to take the edge off the sharpness, perfectly balanced.
🙌
Thank you for this recipe!! I have made this 3 times now. So delicious!!
You’re very welcome! So glad you’ve been enjoying them 😊
Thanks for explaining the why behind the do. Fitness to try this. I love your choice of spices.
Thank you!
Hello stock gang master. It' yo boi Spyro with another early comment. I have bad experience with pickled stuff because in my country they make them very sour. I need assurance that the amount of vinegar is not overpowering and the sugar is enough. Congrats once again for 100k i am so happy for you
Hey Spyro!! Hope you’re doing well!! This recipe is really well balanced and not overpowering at all. They’re slightly sweet which counteracts on the Sourness from the vinegar 👌 Thank you so much! It means a lot!!
I love this recipe which is also great for cauliflower, carrots and celery. Any chance of doing a chutney recipe please?
I just made it and the smell is amazing thank you for the recipe
My pleasure 😊
Made it and love it. I put all the spices which the onions infused all of it. Thank you.
The spice mix was on point! I love the floral notes
Happy to hear you enjoy it 😊
I liked this video because I love how fast and perfectly the onions are being cut! Ahahhaha
Glad you liked it!!
Great narration. Very helpful.
Thank you kindly!
I watched this video because you did a different take on the stove top and I’m excited to try it.
Your video was great!! Concise and to the point. Super informative. Thank you😊 🙏🏻 this recipe was so good.
Happy to hear! Thank you very much 😊
Omg Im addicted right out of jar with a folk mmm
😋 kudos brother. Ty
I’m making this for the first time, I like how you added a lot of seasonings ❤️ I can’t wait to have them for my steak and white cheddar sandwiches
Your recipes are the best 👌
Thank you so much 😊
You surely are hilarious....this is a lovely recipe.. ...it's yummy with any kababs... Thank you dear.... Loads of love ... Stay safe... Take care 💕💕💕
Thank you so much! It really is yummy. Take care!!
Thanks for sharing Chef! Will try this !
You’re very welcome! You definitely should!
Love the garlic at the end. Heart loves it too ❤
Ha, now I have a 2nd pickling recipe and can mix up the pickled cucumbers, So thanks a lot.😁 ( I might not put it on my cereal though)
You’re very welcome! Haha
Fantastic recipe, I added some fresh dill and left out the star anise and caraway.
They’re so good! Glad you enjoyed it
You have great knowledge, thanks for sharing!
Thank you very much
I made these yesterday and they turned out perfect. 👏🏻👍🏻❤️
That’s great to hear! Glad you enjoyed them
Wow Chef Jack, liked your video, very detailed👍 Will definitely make it.
Thank you very much! Glad you enjoyed it
Fabulous on any sandwich! Thanks so much for this simple recipe.
You are so welcome!
Yummmy! This would be so good with curry and rice!
You know it!!
Thank you Chef. I enjoyed the reasoning behind the recipe.
You’re very welcome Jon!
Thinking of trying this, but without all the sugar. Hopefully it will be just as tasty. Thanks
The sugar helps with preservation and cuts the acidity making it not so harsh. It will still be very tasty but will reduce the shelf life.
I’m making these today yum
I can't wait to make these. Thank you for sharing.
I kind of took things in a bit of a different direction based on the ingredients I have at hand. I had white onions, a jalapeno pepper, Daikon radish, and Ginger. Went easy on the sugar but otherwise, followed the brine recipe here. Looking forward to trying this batch tomorrow!
did it come out good or is it only for red onions
You earned a subscribe because of explanation of every step and ingredients added. 🤝
Nice video 👍🏾
Looks Yum just busy slicing red onions on my mandolin
Haha please enjoy them 😊
I like your receipe the best of all...has the most robust flavour.
Can you recommend dishes that would be best with this. It looks good and easy.
Literally anything you’d like. They’re a great topping for chicken, beef, fish, seafood, vegetables and salads.
@@ChefJackOvens
And Bratwurst.
Very cool and professional! Thanks! Subscribed.
Thank you very much! Welcome to the channel 😊
Thanks for the videos. Waiting for the website
You’re welcome. Thank you for watching them. The website is going to be really good 👌
Gonna try this on my cereal. Gonna buy some (and about half the ingredients) just for this. xD Never had pickled onions before. lol Not sure I want to make this, but heck why not? lol You only live once.
Exactly you never know until you try 😉👌
The knife skills right here!
Awesome work mate big thanks from Australia
No problem 👍
Wonderful Jack, that looked so appetizing I’m making tomorrow. 🙏🏻
Awesome! Please enjoy
Thank you Chef Jack, another great recipe❣️
Glad you think so. Thank you
Thanks for getting straight to the point
That was excellent and I'll certainly try it. Thank you.
Sounds delicious! I intend to give these a try. (I only wish you'd included instructions with the ingredients.)
The recipe is on my website 🙏 www.chefjackovens.com
Thank you! Got it bookmarked.
Just getting into pickling, I'm actually going to do my 1st round tonight. I'm super excited. I've looked at multiple recipes/VIDS and yours seemed the best so im going to give it a go. I'm trying to find the closest recipe to Cavas pickled onions, I'm obsessed. Question- do you have a vid available if canning pickled onions? Or have you tried? Curious as to if they would taste the same canned? I would like to make a lot at once, or have them available for gifting etc.. Thanks!
Chef johhn... Thanks for sharing 👍nice gloves
You’re very welcome! Thank you 🙏
Hmmm thank you so much! I'm gonna try this. 😊
Hello Chef,
I've watched many of your videos and I would like to ask, when you always say to keep onion peels, celery tops etc. to make stock, is it ok to freeze these long enough to accumulate enough to make a stock, or would they eventually start to lose their taste if frozen?
I hope you can help and keep up sharing the great videos.
Thanks
Jason
Hey Jason, you can definitely freeze the scraps, that’s what I do as I don’t make stock all the time. They’ll last up to 6 months before they start to breakdown. Just make sure it’s well covered otherwise it will start to create freezer burn.
@@ChefJackOvens Thanks chef, I appreciate the feedback pal!
Keep sharing all your great videos bud.
Regards,
Jason
Thank for this recipe. I have made it on several occasions.
Question: Would one follow this method for pickled red cabbage?
Glad you’ve been enjoying it. This pickle brine can be used for a variety of your favourite veggies, especially cabbage 👌
I made a batch with habanero peppers
Omg. Give it a try. Use whole
Husband loves the pickled onions😋
Thank you!!! Love the explanation 👏👏👏
Nice recipe, I’ll have to give it a shot sometime!
You definitely should!
Great video very well explained and demonstrated. The spices look interesting I will definitely try that but will skip the white sugar. May try palm sugar. Thx
The spices add a fantastic flavour that’s not to powerful but compliments the onions so well 😁
Will surely try this one 😋
You definitely should!
Thanks for sharing mate.
You’re very welcome!
That looks so delicious
They really are!
I am tryin these now!!!
Please enjoy
Will try this one😊
Please do. They’re so good!
does anybody know if you can reuse the liquid to pickle more onions like if you’ve eaten all of the onions and that leftover liquid? or do you need to make it new every time?
Excellent recipe thank you Jacky boy ☺️
Anytime 👌👌
Ethan Chlebowski entered the chat?
He should come say hey!
Delicious
Mmmm I’m thinking Christmas 👌
It coming around pretty quick!
Wow ! Thanks chef Jack..... Im Devan
IMMAGINE PUTTING THIS IN CEREAL HERECY!!!
STOCK GANG!!
It would be pretty gross haha 😂
black gloves ?