I want to see someone taste and review the pickled onion and peanut butter sandwich, it's dope. RECIPE: www.ethanchlebowski.com/cooking-techniques-recipes/pickled-onions-forever BTW I've kept these for up to 5-6 weeks in the fridge, but IMO they are definitely best in terms of flavor and texture in the first week. Links & Stuff ► Acidity source from Salt, Fat, Acid, Heat by Samin Nosrat: amzn.to/3gMyWAw ► Support on Patreon: www.patreon.com/EthanC ►Music by Epidemic Sound (free 30-day trial - Affiliate): share.epidemicsound.com/33cnNZ
ohhh.. thank u Ethan for this recipe.. i love pickled onions .. there is a BBQ place that makes it but slightly sweet and been wanting to make it.. ohhh I must try ..yes!! yum!
As much as I'd like to do this, the current salmonella outbreaks means that it'll be a while before I'm gonna buy any onions other than the ones I already have.
Dude, just made these for the first time - literally the best taste to cost ratio of anything I've ever made. I'm gonna have these in my fridge for the rest of my life!
Been doing this for years. Got it from South America. I add a bit of sugar to the concoction and I don’t even heat the mixture so they stay crunchy longer. I also do this with cabbage.
Hey Ethan, you must try this. My favorite way to make these is with the cilantro stems added. Take them and tie them together and place in inside the jar. Once pickled, just remove them. The flavour they will add is unreal and it will go with everything.
Hey! I’m from Kashmir and I grew up eating this. I’m so glad that you made this video because pickled onions are absolutely delicious. In south Asian cuisine, pickle is eaten with rice and curries. The ingredients in my home are: vinegar, onions, coriander, red chilli powder, saffron for colour and some green chillies... also salt to taste. Honestly you can add anything to the pickle: it’s not set in stone and varies in almost every household. It’s called Gaand Chettin (onion chutney) in kashmiri. Cheers and your videos are cool af!
as a Russian i approve of this, the pickle about anything in our classic pickling spices, each family usually has their own but we also pickel in oil to make salads and they are killer over rice
Well, Ethan, my gf and I moved in together last week. I'm a pickled onions guy, she loves peanut butter, and well, I had to know. Thanks for opening up my mind to this eldritch horror, I love it now.
I came across a few comments of people who made it but none saying if it was good or not, thank you, courage bolstered, list made mouth prepped for a pickled onion and peanut butter sandwhich
I can see the advertisement now. Man:"Hey lady! You got your god damn pickled onions in my peanut butter sammich!!!" Lady: "Bullshit... I must insist It was you sir, who stumbled in your drunken state, and offended my pickled onions with your 'peanut butter sammich' as you call it..." Both simultaneously: "OH MY GOD THIS TASTE LIKE SHIT!!! Lets never tell anyone we were stupid enough to try it..." "REESE'S PEANUT BUTTER AND PICKLED ONION CUPS"
Alright so tons of cooking videos have the “I eat this everyday”, etc. titles so I didn’t take this one seriously. But I’ve seen you use pickled onions in a lot of your videos now and I decided to give it a try. They’re extremely tasty and add so, so much to everything I’ve put them on! You’re incredible, Ethan, thanks for everything you do.
I feel like the actual purpose of this video is this guy is just trying to see how many people he can get to eat pickled onions on a peanut butter sandwich as some kind of weird sadistic joke.
He pours the brine over the onions while it is still piping hot. This results in very limp onions. If you let the brine cool down first, the onions retain a lot of their crunch. You can experiment with the right amount of crispness for you by varying the temperature. The thickness of your onion slices affect the crunchiness, too.
@@hazmoses1324 I don't know about actual canning needs. I've never done that. The vinegar alone is sufficient to prevent bacterial growth for several days, assuming everything is refrigerated. Mine are eaten too fast to worry about spoilage.
I just put sliced onions in lemon juice with some sugar if u want tht i don't do sugar ..& it's good..there is no need to boil the solution in the first place just give it 1 full day to pickle
@@sir_abhishek I only heat it enough to dissolve the sugar and incorporate the mix of herbs I use in mine. I'm not trying to sterilize anything, but I like a crisp onion so I let it cool before adding the slices.
@@chimpwitdaglock Noooooo...... look it up and you'll see that one of the main ingredients for pickle onions is salt and pepper with lime and depending of region the you're from they add different things. Are you Mexican and do you live in México?
Bueno pues yo soy de Mexicali, B.C. México y aquí a las cebollas curtidas le echamos limon, sal y pimienta y como te vuelvo a repetir cada región de México es diferente y punto ok.
I finally did this. Having Crohn's disease I found fermented foods to be a new adventure. These pickled onions rocked my world. Tossed in some garlic cloves and got an extra tint of spice. Perfect. Thank you Ethan. Gonna try a little ginger as well next.
You should try the Peruvian method! Your thinly sliced onion, 2 TBSP white vinegar, salt, pepper, a finely diced Jalapeño, and the juice of 2 limes- the salt draws the moisture out of the onions and there is no need for boiling anything. Comes out delicious and just as good!
Easily becoming one of my favorite cooking channels. The diversity of dishes and their usefulness is mind boggling. Def wanna try these with pad krapow today
Pickling the onions right now. Will report on a peanut butter sandwich in a day. Try that shit, it's delicious. Don't know what I was expecting, but the onions go incredibly well with the salty taste of PB. When it adds that sourish flavor with a hint of sweetness at the end and to be completely frank taste wasn't the most important thing. It was how good pickled onion went with this "rusty" texture of peanut butter on the sandwich, it really works well together. I used crunchy PB
Been pickling onions since my food truck days. They've been a staple in my fridge ever since. You forgot to mention they're great on Avocado Toast too - Gotta get those brunch crowd clicks!
I made your pickled onions and I’m putting them on everything, but i was surprised when i tried it with the peanut butter sandwich, it was unexpectedly yummy. Thank you for that
After watching your channel for a few months, I finally decided to make the pickled onions today, and of course try the sandwich. Just finished the sandwich and now I'm hooked on both. Pickled onions will be in my refrigerator for the rest of my life
I just made some the other day! Put them in breakfast and dinner. Scrambled eggs for breakfast and bbq chicken in the crock pot. I added black peppercorns, garlic, and homegrown red jalapenos to the onion and it adds so much flavor!
Word of caution: he uses a vinegar that's 5% acidity so don't make the mistake I did doing the same steps with 15% strength vinegar, it turned out unbearably acidic, like burning down my throat. I could subsequently work out the adjustments and it turned out great. Mind adding that little detail with the percentages? Thanks and keep up the good work 🙏
I'm glad this got recommended to me! Thanks for the recipe. Although, I was surprised, that your water to vinegar ratio was 1:1. American white vinegar is more diluted, I guess? Because where I am from, regular store-bought vinegar is 9% diluted acetic acid, and 1:1 ratio would melt your eyes off (not really, but it'd be still be unpleasant, imo). My water to vinegar ratio was 3:1, I also added salt, sugar and dried dill to taste, it was great.
Hey, i thought the same thing! I noticed he used Heinz vinegar, so i Googled picture of that bottle and it's indeed 5% compared to our 9% vinegar, so he dilutes 5% vinegar 1:1 with water and gets 2.5% acidity, your method of 1:3 gives almost the same result of 2.25% acidity, it's even lower than what he does in the video, so you could dilute it a little bit less, perfectly 1:2.6 (for example, 100 grams of vinegar and 260 grams of water)
Was thinking that myself. Here in Sweden, white vinegar comes in 12% or 24%. 1:1 would not be tasty. I always use the standard Swedish pickling 1-2-3 recipe. 1 part white vinegar, 2 parts sugar and 3 parts water. But I replace half of sugar with salt because it tastes better.
Even I use Heinz white vinegar the one he used and my method for anything is 1 cup white vinegar, 1 cup water, 1/4 cup sugar and a big tablespoon of salt
Bru... I made this thing for the first time ever, I made mine with 3 Onions, 1 cup of ACV, 1 Cup of Freshly squeezed Orange Juice, 1 TBSP Sugar, 1 TSP Salt I left it to chill in the fridge for 24 hours... let me tell you, I didn’t know what to expect but the taste blew me TF away and I loved it instantly. I reluctantly tried on bread with your peanut butter and peach jam, bru my tastebuds have never danced like that ever before for Onions. THANK YOU VERY MUCH for introducing me to this awesome thing, I made just 1L which is gonna be finished by tomorrow(if not this evening) and I have a 2L jar and gonna make more of it coz everybody loved it.😉✌🏿
I wanna try making these for the first time ever,I grow my onions,garlic,rosemary and ginger. If you don’t mind sharing please,how much of Garlic and Rosemary do you use? Your response will be greatly appreciated. Thank You 🙏🏿 😉🇿🇦✌🏿
I'm used to the sugary kind, honestly I haven't tried making the salty pickle myself. In Sweden it used to be pretty common for people to create a "1-2-3 pickle": 1 part vinegar (12%, strong kind) 2 parts sugar 3 parts water It's super easy to slice up either red onions, cucumber, or even thinner carrot sticks (think banh mi) for a healthy vinegary, but also moreishly sweet, addition to anything. Pretty nice way to enjoy some sugar without going for candy :) Just wanted to share this because 1) I like the video 2) I never hear about the sweet pickle.
@@alexafinn5970 depends on how clean you keep it - mostly making sure the jar is proper clean first and that no veggies is above the pickle, anything in contact with oxygen is a bit at risk (so preferably not even having floaters, weigh them down). You can eat the pickle within an hour, and then if take care of them it'll last: Bad care: around 3 days. Good care: 2 weeks easy, maybe up to a month. You'll notice it starts getting bad if it's fermenting instead of just pickling.
Thanks, Ethan. I've made it and you're right, it's highly addictive. I eat it on all my sandwiches, wraps or as a side dish with any meat. I served it to guests this past weekend on a savoury platter - it was a hit! Also, enjoying your Paris adventures. Keep the videos coming. Sending love from South Africa 🇿🇦
@@stanknugget For anyone who doesn't want to Google, they get paid $10-$16 per hour, according to Glassdoor, which is about $20k-$45k per year. This means they get paid similar to the median wage of $35,977 and much lower than the mean (average) wage of $56,000, which comes from May 2020 BLS for all occupations.
I always have pickled hot peppers on hand, and I tried the peanut butter sandwich thing. There is no way it should taste as good as it does. The heat, crunch, and tang from the peppers plus the sweetness and creaminess of the peanut butter was such a combo of flavors. I was so surprised!
I was having pozole one time in Zacatecas.. Mexico On the table was a bowl of picked onions.. I added a big spoonful without knowing they were pickled with habanero.. My mistake was quickly regretted...😂😂
Chance the dog Sounds good actually, in the right proportions anyway. I knowingly stuck a whole raw habanero in my mouth, chewed it up and ate it. Now that was a mistake.
I make a cold-pack Korean style pickled onion...thin-sliced red onion, lemon juice and a mixture of 1 part soy sauce to 3 parts white vinegar. Keep it in the fridge, will last for a 10 days or so. You can add some sliced hot pepper if you like, and I do. Since you don't need to boil the soy/vinegar mix the process goes pretty fast. Use the juice of one lemon per quart/liter jar of onions.
@@r.awilliams9815 No problem. Just I wanted to follow what you said, and I didn't want to make mistakes. Maybe, edit your post, then others can use your recipe. Thanks for sharing. You gave me an awesome idea. Love it when all of us can work together and create wonderful cooking ideas ...
Thank you RUclips for suggesting this channel. It’s making me a better chef and giving me so much inspiration! And all the traditional Indian/Pakistani dishes have me so excited to get out of my comfort zone and try something different. I learned how to make chicken biryani years ago and it’s now my husbands favorite dish. Can’t wait to try some new recipes! Thank you Ethan 😊
Please make a youtube channel or even a tiktok video if you have time I would love to see how you learned to make your husbands meals!! And if you add anything different to the South Asian dishes coming from your own culture!!
I friggin love pickled red onions. I used to gag whenever I tasted onions in anything growing up and now look at me. I could probably eat an onion like an apple. Starting to cook for myself made me realize how useful onions are since you pretty much need them for everything and using Hello Fresh turned me on to pickling onions... I'm also addicted to pickled jalapeno's and will put them on everything.
Totally love them. I have never made them that way, but I'll have to try it. I always just use the leftover liquid from pickles preferably Claussen brand and stuff it with onion slices and/or peppers or boiled eggs(bc pickled eggs are great too lol) and stick it back in the fridge. It takes a little longer to pickle them that way, but just as good imo. I highly recommend trying it if you are short on time...or long on pickle juice.
I do that with pickled beets - which can be difficult to get right: so many companies make them too sweet to bear. But, if you get a decent one, maybe Crosse & Blackwell?, and add an equal amount of plain, cooked beets, plus a bit of water (if needed), you have plenty of room for hard boiled eggs too - which turn a lovely shade of purple! Everyone loves them!!!
I usually make mine with fresh rosemary, coriander seeds and whole cardamom. It adds a sweetness and lovely fragrance to the onions. With hard spices it's worth getting reusable (muslin/cotton) tea bags and putting your herbs in there so they still infuse, but don't get in the way. Tip: Sterilise your jar before making to ensure maximum longevity. I had some go off after 2-4 weeks in a washed only jar. Frustrating. 160c oven, clean glass jar in for at least 10 mins and it's ready for food. Fill while still warm/hot for best results. They should easily last 3+months if everything's sterile and you only use clean utensils to get the onions out.
Thank you for introducing me to this simple way of starting with pickled onions, I made them a while back and they were great... now I am on to adding additional things to elevate the taste...
I made these last week and they were fantastic! Soooo easy and I'm only sorry I didn't try this sooner. I've been adding them daily to my salads. I poured liquid over onions at about 188F and they are still crispy and full of flavor. Thanks so much for the quick, easy recipe and well done vid.
Came back to this video to say thank you! I pickled onions using your recipe, it was easy and delicious. Put them on over easy eggs this morning, it’s a whole different ball game!!
Tip add caramel to the boiling water and wa wa voom takes the vinegared onions to another level. We in India add green chillies, chopped garlic and chopped ginger too.
PB, mayo, and onion is a childhood favorite of mine. I upgraded it by putting in fried liverwurst and then grilling the whole sandwich and have never really looked back. It's possibly too rich and is guaranteed to give you the itis, but I'd highly recommend it. Also, do this exact method with garlic cloves. They'll turn blue but pickled garlic makes pretty much everything better.
I thought that peanut butter sandwhich was crazy, then i realized it's literally the exact same thing as the peanut butter and pickle sandwich that I eat
@@Hyparchos I used to eat pb&pickle sandwiches back in school, every day for lunch. That or pb&honey. Can confirm, very tasty. Haters gonna hate, potatoes gonna potate.
My grandma always made picked onion and cheese sandwiches with creamy salad dressing (English version of miracle whip salad dressing) as a roadside staple while walking trails in the UK. Loved them!
I haven't watched this video yet, but I just wanted to say that I've been making these pickles since your Chicken Sandwich video (I actually just made another batch today) and they are Perfect on pretty much anything, but especially something fatty that needs some acidity to cut through it! I just threw them in some Mac and cheese today and it was amazing! Congrats on the success, it's well deserved.
When I finish all the pickles, I never throw out the juice. I’ll slice up some red onions and let it marinate in the left over pickle juice. Keep it chilled in the fridge...so good on sandwiches and salads 😋
GREAT. I made these last week and I've now had them on peanut butter, tuna and egg salad sandwiches. Even on a burger. It's delicious and exactly what's been missing from my life.
They all sound so good, I can't wait to try!! Can I ask, do you know how long they would last in the fridge (I'm imaging not too long as they sound delicious 🤣) but how long should they keep for I mean? Thankyou! 🙂
@@littlerose6 you know, from what I can tell after a couple weeks they loose their crunch. We knocked out the first batch I made in about a week. The second batch floated around the fridge for a while until that dire day the onions lost that beautiful crunch. I made more with sliced radishes and cucumbers as well, delicious.
@@fireofhislove3395 in Australia peanut butter and jelly (or jam as we call it) sandwiches aren’t very common at all. We generally prefer plain peanut butter over here
@@enigmah625 I don't really measure it's all by taste. Though about 6-7 limes per onion is about right. Salt to taste doing three finger pinches one at a time and mixing until it tastes right. Costco has 5 pound sacks of limes so if you get one or two depending how much you're making you should have plenty.
Finally got around to do this. Oh my god, so good. I keep going back for more, and it seems like I just want to add a little bit of onion on everything. I used almost a full net of red onions to fill a jar a bit bigger than yours, but it's amazing how fast they are disappearing. So the next day, I tried doing the same with spring onions and peppers. The spring onions didn't have the "pow" that I had hoped for, but let's see how it is tonight. But the peppers, pickled with a sliced up chili and a clove of garlic, is so amazing.
In my country for winter we pickle almost all vegetables : onion, carrots, garlic, cucumbers, unriped tomato or slightly riped, couliflower, peppers, hot peppers, cabbage, you name it. All are from stand alone or in different combination of pickle.
If you are pickling cabbage and unripe tomato then you really need to check out making this Chow Chow. We normally mix it with beans when eating. 8 cups chopped Cabbage (1 small head) 6 cups chopped Green Tomatoes ( about 4 medium) 4 cups chopped Onions (about 2 medium) 2 cups chopped Sweet Green Peppers (about 4 small) 1 cup chopped Sweet Red Peppers (about 2 small) 2 small Cayenne Peppers, chopped ¼ cup Salt ( canning and pickling salt) 3 cups Granulated Sugar 4 teaspoons Celery Seed 4 teaspoons Dry Mustard 2 teaspoon Mustard Seed 2 teaspoon Turmeric 1 teaspoon Ginger 1 teaspoon Ground Cinnamon 1 teaspoon Ground Cloves 1 teaspoon Crushed Pepper Flakes 5 cups White Vinegar Instructions Chop and dice all vegetables. Place in non-reactive container (glass, stainless, ceramic) Sprinkle with salt. Gently mix well. Let stand 4 to 6 hours, or overnight if possible. Drain well. Rinse and drain again. Combine Sugar, Spices and Vinegar in a large saucepot. Simmer 10 minutes. Add vegetables, simmer 10 minutes. Bring to a boil, cook until veggies are tender. Pack hot relish into hot jars, leaving 1/4inch headspace. Remove air bubbles. Wipe jar rims. Adjust two piece caps. Process 10 minutes in a boiling water canner.
@@ogr8bearded175 Thank you for the recipe! I will definitely try this next year, seems taste. Here in my country is almost winter, so the canning season is over, but definitely next autumn i will try it.
@@MadalinaPVilcu you're welcome. It is a staple here in the southern part of US. I think someone long ago came up with it to use up the last of the seasons unripe tomatoes because there is only so many fried green tomatoes a person can eat. lol
Awesome video! You are so right about pickled red onions! It's always great to have it in the fridge, and it's easy to make. Plus, it's immensely delicious! It's so versatile that you can toss it in any kind of (savoury) nosh. It adds a colourful pink kick in whatever dish you're making. Anything from Bibimbap and Sushi to Taco, Azu, Kebab or Hamburger... I find my pickled red onions best when they're pickled in a brine made by red wine vinegar, water, sugar, salt, and some peppercorns (both black and white). The peppercorns add a lovely little kick in the taste buds. You should try it!
If some of you want more precision in the brine liquid, I have found 3 cups of total liquid are enough to fill a 1-quart jar, with a little bit leftover (assuming you packed the jar).
Hey Ethan, would you mind giving us a crash course on how you use your cast iron griddle pan? How often do you clean yours? How often do you use it? What do you do to maintain it?
@@TheGodYouWishYouKnew I am specifically in search of a scientific analysis of this topic, much like Ethan does for food, but in this case, for his cast iron :)
I finally made some and I can't get enough! They truly are AMAZING! I just came to double check the "recipe." Tonight I'm going to try pickling red, yellow, and orange bell peppers. I'll let you know how it goes. (color contrast! YAY!) I make my onions with four mixed whole pepper corns, whole corriander, and bay leaves.
Pickled onions are very common in the UK, only not like the way you make pickled onions. We usually use whole small onions/shallots instead of using red onions and cutting them up :)
In Sweden they are commonly made with what is called a 1-2-3 pickling brine. one part 12% white vinegar, two parts sugar, and three parts water. With standard American 5% white vinegar, that would translate to a 3-2-2 solution. Three parts vinegar, two parts sugar, and two parts water.
I've been pickling my onions with a mix of grapefruit and orange juice, with bayleef. It's turned out surprisingly nice every time, so might be something worth looking into for others.
Thanks for making me feel okay with not adding sugar in my first pickling attempt, every other pickling video seems to use sugar for some reason but I try to minimize my sugar intake and these came out completely perfect without the added sugar.
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I want to see someone taste and review the pickled onion and peanut butter sandwich, it's dope. RECIPE: www.ethanchlebowski.com/cooking-techniques-recipes/pickled-onions-forever
BTW I've kept these for up to 5-6 weeks in the fridge, but IMO they are definitely best in terms of flavor and texture in the first week.
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ohhh.. thank u Ethan for this recipe.. i love pickled onions .. there is a BBQ place that makes it but slightly sweet and been wanting to make it.. ohhh I must try ..yes!! yum!
i thought you meant you pickled the onion pb sandwich as a whole
As much as I'd like to do this, the current salmonella outbreaks means that it'll be a while before I'm gonna buy any onions other than the ones I already have.
make a video on how to make homemade pickled banana peppers (like the kind u put on subs) or bread and butter pickles for burgers
Someone had pozole in Mexico.....
I put it in my ice cream, and lemme tell you. Life changing. I'll never do that again.
Why am I slightly intrigued to try it 🤔
im confused - i'll never do that again as in i'll never eat ice cream without pickled onions or as in i hated it so much and never doing that again ?
@@lailabedir3322 the 2nd one - it's a joke
I laughed pretty hard at this ahaha
im howling omfg
I like this guy: gets to the point fast and no nonsense.
Fr i skip to the point in almost all videos now a days 😒
why dunkey is the real no.1 youtuber baby
Amen
No red arrows
Absolutely! Cooking shows are all 20+ mins now. I don’t want to know about your life, lol. Show me how to cook.
This is a game changer. I don’t go anywhere without my pickled onions. I have a wife and kids now thanks to these pickled onions.
Thanks Ethan.
About 17 months between the video release and your comment. Congrats on speed running a family
Who said it started with this video? Huh?
@@christopherdigirolamo9879amazing brain
@@christopherdigirolamo9879was thinking the same...😅😂
@@fairlindhe did. "THESE PICKLED ONIONS". I dont have to tell u the def of 'these' i guess.. 😉
Dude, just made these for the first time - literally the best taste to cost ratio of anything I've ever made. I'm gonna have these in my fridge for the rest of my life!
Ok ok I’m heading to store I have to try it also.
Just ate my first peanut butter and pickled onion sandwich and I’m sold
add some bay leaves and whole black pepper next time, diced habaneros are pretty cool as well but that's optional
Been doing this for years. Got it from South America. I add a bit of sugar to the concoction and I don’t even heat the mixture so they stay crunchy longer. I also do this with cabbage.
Did you add sugar or just salt?
He looks like a guy who would always have pickled onions in the fridge
uh wtf?
They are an awesome condiment
lol
You make me crack
He looks like the guy who would pickle your onions. 😏
Hey Ethan, you must try this. My favorite way to make these is with the cilantro stems added. Take them and tie them together and place in inside the jar. Once pickled, just remove them. The flavour they will add is unreal and it will go with everything.
I just fck love cilantro, I have fresh in my fridge. its 9 pm and iam going to make them thx
@@umlaut007 Metoo!
if you're not putting pickled red onions on your tacos, you're missing out on one of life's great joys.
Absolutely!
And nopales rajados
Yeah but they should be "pickled" in lime juice not vinegar
@Timothy Gillis 3 small limes per onion. Not that much. You never had a real taco if you haven't have cortido with it
@@thekezzey95 curtido (:
Hey! I’m from Kashmir and I grew up eating this. I’m so glad that you made this video because pickled onions are absolutely delicious. In south Asian cuisine, pickle is eaten with rice and curries. The ingredients in my home are: vinegar, onions, coriander, red chilli powder, saffron for colour and some green chillies... also salt to taste. Honestly you can add anything to the pickle: it’s not set in stone and varies in almost every household. It’s called Gaand Chettin (onion chutney) in kashmiri. Cheers and your videos are cool af!
as a Russian i approve of this, the pickle about anything in our classic pickling spices, each family usually has their own but we also pickel in oil to make salads and they are killer over rice
@@Dudenob123 Olivier is delicious!
Greetings to Kashmir!
How do you use coriander - leaves, whole seeds, or ground seed?
@@ericsaylor5722 I like the leaves but I believe it traditional to add powered seeds
I started making pickled onions two months ago and I have zero idea why it took me so long. They are amazing.
You're right. It shouldn't take two momths
Well, Ethan, my gf and I moved in together last week. I'm a pickled onions guy, she loves peanut butter, and well, I had to know. Thanks for opening up my mind to this eldritch horror, I love it now.
I came across a few comments of people who made it but none saying if it was good or not, thank you, courage bolstered, list made mouth prepped for a pickled onion and peanut butter sandwhich
I can see the advertisement now.
Man:"Hey lady! You got your god damn pickled onions in my peanut butter sammich!!!"
Lady: "Bullshit... I must insist It was you sir, who stumbled in your drunken state, and offended my pickled onions with your 'peanut butter sammich' as you call it..."
Both simultaneously: "OH MY GOD THIS TASTE LIKE SHIT!!! Lets never tell anyone we were stupid enough to try it..."
"REESE'S PEANUT BUTTER AND PICKLED ONION CUPS"
Peanut and pickled onion = Mom asking “ are you pregnant?!”
Imagine being a man and someone sees that you are eating a peanut butter-onion sandwich.I can't imagine the confusion 🤣🤣🤣
@@flowercollector9013 So I guess the uploader is pregnant.
I thought he was kidding until he took that bite and didn’t make a face lol
Are u gregnant?.
But was it good though?
Alright so tons of cooking videos have the “I eat this everyday”, etc. titles so I didn’t take this one seriously. But I’ve seen you use pickled onions in a lot of your videos now and I decided to give it a try. They’re extremely tasty and add so, so much to everything I’ve put them on! You’re incredible, Ethan, thanks for everything you do.
Right? They make every dish a restaurant dish, so good!
I feel like the actual purpose of this video is this guy is just trying to see how many people he can get to eat pickled onions on a peanut butter sandwich as some kind of weird sadistic joke.
When I was a kid I loved peanut and purple onion sandwiches. Been craving one lately. I will definitely do this!
For REAL pb onion sandwich is amazing! I grew up on it. Never tried picked one though.
@@Hannah-tb3zw HAD to be purple for me tho!
I'll try it!
I tried it. It’s not horrible at all but it’s not something I’d ever crave. The sweet PB contrasted nicely with those onions.
I was already planning on making some today. We are on the same level Ethan. I love you.
Nice.
The bromance is real.
KISS KISS KISS KISS KISS!
So funny! Something here. I’ll try on a PB sandwich. My dad’s go to late night snack was peanut butter pickle toast so I can see how it might work.
wow!!!!! what a coincidence!!! so quirky and ferment-y!!
He pours the brine over the onions while it is still piping hot. This results in very limp onions. If you let the brine cool down first, the onions retain a lot of their crunch. You can experiment with the right amount of crispness for you by varying the temperature. The thickness of your onion slices affect the crunchiness, too.
The whole point is for the boiling water to sterilize the onions though
@@hazmoses1324 I don't know about actual canning needs. I've never done that. The vinegar alone is sufficient to prevent bacterial growth for several days, assuming everything is refrigerated. Mine are eaten too fast to worry about spoilage.
Makes sense to me
I just put sliced onions in lemon juice with some sugar if u want tht i don't do sugar ..& it's good..there is no need to boil the solution in the first place just give it 1 full day to pickle
@@sir_abhishek I only heat it enough to dissolve the sugar and incorporate the mix of herbs I use in mine. I'm not trying to sterilize anything, but I like a crisp onion so I let it cool before adding the slices.
In México we don't add boiling water just lime juice, salt and pepper then let it ferment for a few hrs.
@@chimpwitdaglock Yo güey.....Well the kind of Mexican doesn't know how to spell Güey correct!!!!!!
@@chimpwitdaglock Noooooo...... look it up and you'll see that one of the main ingredients for pickle onions is salt and pepper with lime and depending of region the you're from they add different things. Are you Mexican and do you live in México?
Bueno pues yo soy de Mexicali, B.C. México y aquí a las cebollas curtidas le echamos limon, sal y pimienta y como te vuelvo a repetir cada región de México es diferente y punto ok.
@@favi1191 Si se que cada region es diferente pero nunca escuche cebollas que tengan pimienta con sal y limon
Pues ahora ya sabes qué acá sé hace así.
Red pickled onion on top pf avocado toast with black sesame seeds. Delicious 🤤
Throw some feta cheese on there, it’s nuts!
Mellennial alert! ( sounds really good though, gotta say!)
Oh yeah i will try them with avocados. Thx for the idea
😱
Add mustard and mmmmmmm
I finally did this. Having Crohn's disease I found fermented foods to be a new adventure. These pickled onions rocked my world. Tossed in some garlic cloves and got an extra tint of spice. Perfect.
Thank you Ethan. Gonna try a little ginger as well next.
The ginger addition rocks
If you are getting into fermented foods, try Sauerkraut! It`s really good :)
You should try the Peruvian method! Your thinly sliced onion, 2 TBSP white vinegar, salt, pepper, a finely diced Jalapeño, and the juice of 2 limes- the salt draws the moisture out of the onions and there is no need for boiling anything. Comes out delicious and just as good!
As a Mexican I can say that we put them on every taco, torta, gorditas, enchiladas.....
Great tip to chop them root to stem 👍
Greetings from Egypt
Ya me antojaste un lonche
Who folded the earth so Egypt is in Mexico?
@@phs125 aliens
@@phs125 😄 I am Mexican but I live in Egypt, and I make these onions very often
Greetings FROM Egypt 😊
@@KM-xh3zx y are you in Egypt tho is it expensive? To live there lol
Easily becoming one of my favorite cooking channels. The diversity of dishes and their usefulness is mind boggling. Def wanna try these with pad krapow today
Pickling the onions right now. Will report on a peanut butter sandwich in a day.
Try that shit, it's delicious. Don't know what I was expecting, but the onions go incredibly well with the salty taste of PB. When it adds that sourish flavor with a hint of sweetness at the end and to be completely frank taste wasn't the most important thing. It was how good pickled onion went with this "rusty" texture of peanut butter on the sandwich, it really works well together. I used crunchy PB
Comment here
I'm curious
Me to
good luck
How did it go?
Been pickling onions since my food truck days. They've been a staple in my fridge ever since. You forgot to mention they're great on Avocado Toast too - Gotta get those brunch crowd clicks!
I made your pickled onions and I’m putting them on everything, but i was surprised when i tried it with the peanut butter sandwich, it was unexpectedly yummy.
Thank you for that
yeah I had to try these on PB and I will admit, yeah they were pretty good! ;-)
I mean... my fridge is kinda empty...
You also hate pink, so this recipe is kinda out of the question from the jump.
hey looks its a romanian
You are not alone. Wish I could make you a sandwich.
You have a fridge?
Onion is like 60 cents
Vinegar is about 2 dollars
Mason jar maybe 1 dollar from a dollar store or 3 from a target or walmart
Never in my life have I seen someone so passionate about onions!
🤣🤣🤣🤣 I was just thinking this.
What about shrek
@@kalohagee3052 you beat me to it
I have! My mom even cried... 😢 🔪 🧅
I know a guy that would eat onions like apples
After watching your channel for a few months, I finally decided to make the pickled onions today, and of course try the sandwich. Just finished the sandwich and now I'm hooked on both. Pickled onions will be in my refrigerator for the rest of my life
I just made some the other day! Put them in breakfast and dinner. Scrambled eggs for breakfast and bbq chicken in the crock pot.
I added black peppercorns, garlic, and homegrown red jalapenos to the onion and it adds so much flavor!
May I get the recipe 😁😎
@@thelmafreedline5939 You just did.
@@thelmafreedline5939 All I did was boil the brine and pour it into the jars of onions/peppers. All the other ingredients were in the brine. Enjoy!
Word of caution: he uses a vinegar that's 5% acidity so don't make the mistake I did doing the same steps with 15% strength vinegar, it turned out unbearably acidic, like burning down my throat.
I could subsequently work out the adjustments and it turned out great. Mind adding that little detail with the percentages? Thanks and keep up the good work 🙏
took a very long time to find this comment...but i'm glad I did.
Same happened to me. Vinegar can be so many things and the exact type is not mentioned anywhere.
he used 5% vinegar and dialuted it with the same amount of water so 2,5% acid is a good starting point i think
amateur I did with 20%... Life changing indeed.
Also made it for family with 9% russian vinegar
Result wasn't family friendly
I'm glad this got recommended to me! Thanks for the recipe.
Although, I was surprised, that your water to vinegar ratio was 1:1. American white vinegar is more diluted, I guess? Because where I am from, regular store-bought vinegar is 9% diluted acetic acid, and 1:1 ratio would melt your eyes off (not really, but it'd be still be unpleasant, imo). My water to vinegar ratio was 3:1, I also added salt, sugar and dried dill to taste, it was great.
Hey, i thought the same thing! I noticed he used Heinz vinegar, so i Googled picture of that bottle and it's indeed 5% compared to our 9% vinegar, so he dilutes 5% vinegar 1:1 with water and gets 2.5% acidity, your method of 1:3 gives almost the same result of 2.25% acidity, it's even lower than what he does in the video, so you could dilute it a little bit less, perfectly 1:2.6 (for example, 100 grams of vinegar and 260 grams of water)
Was thinking that myself. Here in Sweden, white vinegar comes in 12% or 24%. 1:1 would not be tasty. I always use the standard Swedish pickling 1-2-3 recipe. 1 part white vinegar, 2 parts sugar and 3 parts water. But I replace half of sugar with salt because it tastes better.
Even I use Heinz white vinegar the one he used and my method for anything is 1 cup white vinegar, 1 cup water, 1/4 cup sugar and a big tablespoon of salt
@@thehorriblebright you mean (for example): 100 g white vinegar, 200 g sugar and 300 g water?
@@andreicrivatro Exactly. But I substitute 1/4 of the sugar for salt.
Put a chopped habenaro in there and they're literally perfect
Classic interior Mexican mmm
Pfft, wrong use of the word, literal!
(makes it with habanero)
My apologies, they’re literally perfect.
@KRE KRE It spelled habanero and it is a very hot pepper.
@@geraldfriend256 Wouldn’t say “very hot”, more like medium hot.
@@whengrapespop5728 To someone from England etc.ya know.But compared to a Scorpion or Carolina Reaper ,I hear ya.
Something about this guy's mustache makes me feel like he's about to offer to make me some Johnnycakes...
Nice reference.
Vito never had the makings..
Bru... I made this thing for the first time ever, I made mine with
3 Onions,
1 cup of ACV,
1 Cup of Freshly squeezed Orange Juice,
1 TBSP Sugar,
1 TSP Salt
I left it to chill in the fridge for 24 hours... let me tell you, I didn’t know what to expect but the taste blew me TF away and I loved it instantly.
I reluctantly tried on bread with your peanut butter and peach jam, bru my tastebuds have never danced like that ever before for Onions.
THANK YOU VERY MUCH for introducing me to this awesome thing, I made just 1L which is gonna be finished by tomorrow(if not this evening) and I have a 2L jar and gonna make more of it coz everybody loved it.😉✌🏿
Just made these with garlic and rosemary. SO GOOD! This recipe has taken my fish and taco game to the next level. Easy to make as well
I wanna try making these for the first time ever,I grow my onions,garlic,rosemary and ginger.
If you don’t mind sharing please,how much of Garlic and Rosemary do you use?
Your response will be greatly appreciated.
Thank You 🙏🏿 😉🇿🇦✌🏿
I'm used to the sugary kind, honestly I haven't tried making the salty pickle myself. In Sweden it used to be pretty common for people to create a "1-2-3 pickle":
1 part vinegar (12%, strong kind)
2 parts sugar
3 parts water
It's super easy to slice up either red onions, cucumber, or even thinner carrot sticks (think banh mi) for a healthy vinegary, but also moreishly sweet, addition to anything.
Pretty nice way to enjoy some sugar without going for candy :) Just wanted to share this because 1) I like the video 2) I never hear about the sweet pickle.
I am Czech, and we also doing sweet&sour pickles. Pickled red radish is good too. Red peppers, actually it can be pickled any kind vegetable......
@Daniel Vipin I was going to ask what "haspasiol" (it's spelled hus-special) haha, I put a lot of chili on all my food even though I'm Swedish
how long can you keep it in the fridge?
@@alexafinn5970 depends on how clean you keep it - mostly making sure the jar is proper clean first and that no veggies is above the pickle, anything in contact with oxygen is a bit at risk (so preferably not even having floaters, weigh them down).
You can eat the pickle within an hour, and then if take care of them it'll last:
Bad care: around 3 days.
Good care: 2 weeks easy, maybe up to a month.
You'll notice it starts getting bad if it's fermenting instead of just pickling.
In the summer I put cukes, onions, baby squash, and bell peppers in a sweet vinegar solution. Delicious with vegetables@
Thanks, Ethan. I've made it and you're right, it's highly addictive. I eat it on all my sandwiches, wraps or as a side dish with any meat. I served it to guests this past weekend on a savoury platter - it was a hit! Also, enjoying your Paris adventures. Keep the videos coming. Sending love from South Africa 🇿🇦
Panera bread has pickled onions made with tears of the overnight bakers.
But man are they good. But hey, making my own so the bakers don't have to cry as much :)
😂😂😂😂😂😂
Those overnight bakers are paid handsomely for their hard work. I should know. I’m the CEO of Panera.
I bet they’re extra tasty 🤷🏻♀️
@@stanknugget For anyone who doesn't want to Google, they get paid $10-$16 per hour, according to Glassdoor, which is about $20k-$45k per year. This means they get paid similar to the median wage of $35,977 and much lower than the mean (average) wage of $56,000, which comes from May 2020 BLS for all occupations.
I always have pickled hot peppers on hand, and I tried the peanut butter sandwich thing. There is no way it should taste as good as it does. The heat, crunch, and tang from the peppers plus the sweetness and creaminess of the peanut butter was such a combo of flavors. I was so surprised!
Ever stuff a Habanero with a mixture of peanut butter and cream cheese? You're welcome!
This is, to date, probably the most life changing YT video I've ever watched. Watched it about a year ago and I have made dozens of batches since.
We use them a lot in latin america. I would recommend putting them on some pupusas!
With some curtido too hmm yum 😋
I was having pozole one time in Zacatecas.. Mexico
On the table was a bowl of picked onions..
I added a big spoonful without knowing they were pickled with habanero..
My mistake was quickly regretted...😂😂
In a burrito!
Chance the dog Sounds good actually, in the right proportions anyway. I knowingly stuck a whole raw habanero in my mouth, chewed it up and ate it. Now that was a mistake.
And pork sandwiches 🥪
I make a cold-pack Korean style pickled onion...thin-sliced red onion, lemon juice and a mixture of 1 part soy sauce to 3 parts white vinegar. Keep it in the fridge, will last for a 10 days or so. You can add some sliced hot pepper if you like, and I do. Since you don't need to boil the soy/vinegar mix the process goes pretty fast. Use the juice of one lemon per quart/liter jar of onions.
How much lemon juice? You don't specify so not easy to reproduce.
@@PoeLemic Sorry about that...use the juice of one lemon per quart/liter jar of onions.
@@r.awilliams9815 No problem. Just I wanted to follow what you said, and I didn't want to make mistakes. Maybe, edit your post, then others can use your recipe. Thanks for sharing. You gave me an awesome idea. Love it when all of us can work together and create wonderful cooking ideas ...
Thank you RUclips for suggesting this channel. It’s making me a better chef and giving me so much inspiration! And all the traditional Indian/Pakistani dishes have me so excited to get out of my comfort zone and try something different. I learned how to make chicken biryani years ago and it’s now my husbands favorite dish. Can’t wait to try some new recipes! Thank you Ethan 😊
Please make a youtube channel or even a tiktok video if you have time I would love to see how you learned to make your husbands meals!! And if you add anything different to the South Asian dishes coming from your own culture!!
*sees pictures of sour snacks*
My mouth: "OPEN THE FLOOD GATES!"
*sees your comment*
My imagination: "ghehehe"
My mouth: "HERE WE GO AGAIN!"
😂
Vinegar and cornstarch are on the shopping list today lol , crispy sweet potato fries and pickled onions are in my future
I friggin love pickled red onions. I used to gag whenever I tasted onions in anything growing up and now look at me. I could probably eat an onion like an apple. Starting to cook for myself made me realize how useful onions are since you pretty much need them for everything and using Hello Fresh turned me on to pickling onions...
I'm also addicted to pickled jalapeno's and will put them on everything.
Totally love them. I have never made them that way, but I'll have to try it. I always just use the leftover liquid from pickles preferably Claussen brand and stuff it with onion slices and/or peppers or boiled eggs(bc pickled eggs are great too lol) and stick it back in the fridge. It takes a little longer to pickle them that way, but just as good imo. I highly recommend trying it if you are short on time...or long on pickle juice.
"long on pickle juice", love it! :)
I do that with pickled beets - which can be difficult to get right: so many companies make them too sweet to bear.
But, if you get a decent one, maybe Crosse & Blackwell?, and add an equal amount of plain, cooked beets, plus a bit of water (if needed), you have plenty of room for hard boiled eggs too - which turn a lovely shade of purple! Everyone loves them!!!
I usually make mine with fresh rosemary, coriander seeds and whole cardamom. It adds a sweetness and lovely fragrance to the onions.
With hard spices it's worth getting reusable (muslin/cotton) tea bags and putting your herbs in there so they still infuse, but don't get in the way.
Tip: Sterilise your jar before making to ensure maximum longevity. I had some go off after 2-4 weeks in a washed only jar. Frustrating.
160c oven, clean glass jar in for at least 10 mins and it's ready for food. Fill while still warm/hot for best results.
They should easily last 3+months if everything's sterile and you only use clean utensils to get the onions out.
Thank you for introducing me to this simple way of starting with pickled onions, I made them a while back and they were great... now I am on to adding additional things to elevate the taste...
0:00-0:05 has the energy of a classic Vine.
When my mouth started watering after seeing the sour candies I felt Ethan staring into my soul
I made these last week and they were fantastic! Soooo easy and I'm only sorry I didn't try this sooner. I've been adding them daily to my salads. I poured liquid over onions at about 188F and they are still crispy and full of flavor. Thanks so much for the quick, easy recipe and well done vid.
Those of us who came from the recommendations didn’t know this man and still wanted to find out about the onions in his fridge
I just had to know why this stranger always has pickled onions in his fridge
@@ally939 I really wanted to find out the reason also.
Then I discovered he force feeds his room mate.
I wonder what's going on there?
i tried this and iam literally addicted to them now. Thanks a lot!
Came back to this video to say thank you! I pickled onions using your recipe, it was easy and delicious. Put them on over easy eggs this morning, it’s a whole different ball game!!
Tip add caramel to the boiling water and wa wa voom takes the vinegared onions to another level. We in India add green chillies, chopped garlic and chopped ginger too.
I add a bit of sugar and red pepper flakes to the vinegar and water.
Since I watched your video a couple years ago I've been making these all the time. My wife and I love em! Thank you Ethan!
1:34 Cut onion root to stem...Thanks for this tip! Pickled Onions have been on my todo list...time to try it.
PB, mayo, and onion is a childhood favorite of mine. I upgraded it by putting in fried liverwurst and then grilling the whole sandwich and have never really looked back. It's possibly too rich and is guaranteed to give you the itis, but I'd highly recommend it.
Also, do this exact method with garlic cloves. They'll turn blue but pickled garlic makes pretty much everything better.
omg sounds good
Garlic turning blue in a pickle?.... are you color blind?
Ya gross
@@TheGodYouWishYouKnew shut up no one cares
I'm interested im trying it
I subscribed to your channel because of this video. Pickled onions are my EVERYTHING and your explanation as to WHY is spot on!
I thought that peanut butter sandwhich was crazy, then i realized it's literally the exact same thing as the peanut butter and pickle sandwich that I eat
U aint rite
@@ronjeremy1232 no, it's really very good
@@Hyparchos I used to eat pb&pickle sandwiches back in school, every day for lunch. That or pb&honey. Can confirm, very tasty. Haters gonna hate, potatoes gonna potate.
Bruh you highM
Peanut butter and bacon sandwich. Don't knock it till you try it.
I drooled when I saw the picture of war heads so you're words are credible in my eyes 😂
My grandma always made picked onion and cheese sandwiches with creamy salad dressing (English version of miracle whip salad dressing) as a roadside staple while walking trails in the UK. Loved them!
I haven't watched this video yet, but I just wanted to say that I've been making these pickles since your Chicken Sandwich video (I actually just made another batch today) and they are Perfect on pretty much anything, but especially something fatty that needs some acidity to cut through it! I just threw them in some Mac and cheese today and it was amazing!
Congrats on the success, it's well deserved.
Craig Stansbury Just wondering if it makes your breath very onion strong and if it causes gut gas? Thank you
Alison Dashwood no on the gas and it’s more vinegar-ey than onion-ey
Craig can you pickle yellow onions 🧅
Nice shoutout from Kenji :) loving the vids.
In Latin America escaveche is a staple, pickled onion, carrot, green bean, peppers. Here we use locoto/rocoto. Chilies may be substituted.
When I finish all the pickles, I never throw out the juice. I’ll slice up some red onions and let it marinate in the left over pickle juice. Keep it chilled in the fridge...so good on sandwiches and salads 😋
It’s also good mixed in with potato salad or chicken salad 😉
Industrial pickle juice is loaded with sugar and preservatives.
Not the kind I buy. All natural ingredients
@@gailmcfarland8140 Yum 🤭
Never had pickled red onions, I should try it!
Just did this myself & WOW! You weren't kidding! This is life-changing.
My friend made this and added cucumber without the seed part together, it's good. Ate it with malaysian murtabak.
GREAT. I made these last week and I've now had them on peanut butter, tuna and egg salad sandwiches. Even on a burger. It's delicious and exactly what's been missing from my life.
They all sound so good, I can't wait to try!! Can I ask, do you know how long they would last in the fridge (I'm imaging not too long as they sound delicious 🤣) but how long should they keep for I mean? Thankyou! 🙂
@@littlerose6 you know, from what I can tell after a couple weeks they loose their crunch.
We knocked out the first batch I made in about a week. The second batch floated around the fridge for a while until that dire day the onions lost that beautiful crunch. I made more with sliced radishes and cucumbers as well, delicious.
Remember these from my mom’s fridge 70 years ago….just make a batch last week…north to south cut my favorite as well. Thanks lad🎉
Why is it that when chiefs say "a nice pinch of salt" they end up adding a small handful
bc they’re using kosher salt so it will show up on camera...kosher salt granules are bigger and have more texture
It's like Justin Wilson adding a liiiiiiiittlebitawine...
Kosher salt but certainly not a kosher amount. Lmfao (I'm just joking)
Haha, forgot about that. Lilbiwine
"A splash of olive oil" *pours in 2 full mugs*
So some 45 years ago I was talked into peanut butter and dill pickles.
It was great!
Yes! My dad introduced me to them about 55 years ago. I've been eating them ever since.
Been eating them since I was a kid and I love them
You’re absolutely right about this. Total game changer. I alway have pickled onions in my fridge now. Thanks so much!
I’ve been slicing my onions the wrong way my entire life!?
THIS is what I learned from the video!
Your'e fine. You don't have to listen to some random RUclipsr
No, this is only for pickling specifically. Unless you prefer it, food has no rules!
Your eyes will water less if you cut it like he did cause all the eye-watering gases release when cell walls are ruptured.
@@Rickshaw_Bohammer also for sauteed onions because if you cut them the other way it will be a bunch of squares rather than nice strips.
“Imagine a peanut butter and jelly sandwich without the jelly!”
So like... a peanut butter sandwich?
Most people don’t eat peanut butter sandwiches so...
@@fireofhislove3395 in Australia peanut butter and jelly (or jam as we call it) sandwiches aren’t very common at all. We generally prefer plain peanut butter over here
@@eggydawg Are you getting ready to fight China
@@eggydawg same in the UK
@@fireofhislove3395 a lot of us do... It's really just as common as peanut butter and jelly
Thank you. I made my first batches of red onions. It’s so good. Thanks again.
I do onions, jalepenos or seranos, salt, and lime juice(from a sack of fresh limes). Works AMAZING on tacos or in scrambled eggs.
Sounds good any measurements??
@@enigmah625 I don't really measure it's all by taste. Though about 6-7 limes per onion is about right. Salt to taste doing three finger pinches one at a time and mixing until it tastes right. Costco has 5 pound sacks of limes so if you get one or two depending how much you're making you should have plenty.
1:17 "Try adding them to your peanut butter sandwhich if you don't have" . . . friends.
Finally got around to do this. Oh my god, so good. I keep going back for more, and it seems like I just want to add a little bit of onion on everything. I used almost a full net of red onions to fill a jar a bit bigger than yours, but it's amazing how fast they are disappearing.
So the next day, I tried doing the same with spring onions and peppers. The spring onions didn't have the "pow" that I had hoped for, but let's see how it is tonight. But the peppers, pickled with a sliced up chili and a clove of garlic, is so amazing.
Bruh. Just made these. Absolutely incredible. Took my tacos to the next level. Life changing!
Did you add sugar or just salt?
In my country for winter we pickle almost all vegetables : onion, carrots, garlic, cucumbers, unriped tomato or slightly riped, couliflower, peppers, hot peppers, cabbage, you name it. All are from stand alone or in different combination of pickle.
If you are pickling cabbage and unripe tomato then you really need to check out making this Chow Chow. We normally mix it with beans when eating.
8 cups chopped Cabbage (1 small head)
6 cups chopped Green Tomatoes ( about 4 medium)
4 cups chopped Onions (about 2 medium)
2 cups chopped Sweet Green Peppers (about 4 small)
1 cup chopped Sweet Red Peppers (about 2 small)
2 small Cayenne Peppers, chopped
¼ cup Salt ( canning and pickling salt)
3 cups Granulated Sugar
4 teaspoons Celery Seed
4 teaspoons Dry Mustard
2 teaspoon Mustard Seed
2 teaspoon Turmeric
1 teaspoon Ginger
1 teaspoon Ground Cinnamon
1 teaspoon Ground Cloves
1 teaspoon Crushed Pepper Flakes
5 cups White Vinegar
Instructions
Chop and dice all vegetables.
Place in non-reactive container (glass, stainless, ceramic)
Sprinkle with salt. Gently mix well.
Let stand 4 to 6 hours, or overnight if possible.
Drain well.
Rinse and drain again.
Combine Sugar, Spices and Vinegar in a large saucepot.
Simmer 10 minutes.
Add vegetables, simmer 10 minutes.
Bring to a boil, cook until veggies are tender.
Pack hot relish into hot jars, leaving 1/4inch headspace.
Remove air bubbles.
Wipe jar rims.
Adjust two piece caps.
Process 10 minutes in a boiling water canner.
@@ogr8bearded175 Thank you for the recipe! I will definitely try this next year, seems taste. Here in my country is almost winter, so the canning season is over, but definitely next autumn i will try it.
@@MadalinaPVilcu you're welcome. It is a staple here in the southern part of US. I think someone long ago came up with it to use up the last of the seasons unripe tomatoes because there is only so many fried green tomatoes a person can eat. lol
@@lina_adventures you're welcome. You can adjust the heat to your liking and have it mild or hot.
Awesome video! You are so right about pickled red onions! It's always great to have it in the fridge, and it's easy to make. Plus, it's immensely delicious! It's so versatile that you can toss it in any kind of (savoury) nosh. It adds a colourful pink kick in whatever dish you're making. Anything from Bibimbap and Sushi to Taco, Azu, Kebab or Hamburger...
I find my pickled red onions best when they're pickled in a brine made by red wine vinegar, water, sugar, salt, and some peppercorns (both black and white). The peppercorns add a lovely little kick in the taste buds. You should try it!
If some of you want more precision in the brine liquid, I have found 3 cups of total liquid are enough to fill a 1-quart jar, with a little bit leftover (assuming you packed the jar).
Hey Ethan, would you mind giving us a crash course on how you use your cast iron griddle pan? How often do you clean yours? How often do you use it? What do you do to maintain it?
There are a million solid videos on this topic.
@@TheGodYouWishYouKnew I am specifically in search of a scientific analysis of this topic, much like Ethan does for food, but in this case, for his cast iron :)
I second this, just got a cast iron and would like some clarification!
Brian Adam Ragusea. You’re welcome
@@TheGodYouWishYouKnew I'll check it out, thanks
I finally made some and I can't get enough! They truly are AMAZING! I just came to double check the "recipe." Tonight I'm going to try pickling red, yellow, and orange bell peppers. I'll let you know how it goes. (color contrast! YAY!) I make my onions with four mixed whole pepper corns, whole corriander, and bay leaves.
Pickled onions are very common in the UK, only not like the way you make pickled onions. We usually use whole small onions/shallots instead of using red onions and cutting them up :)
@Jack Durston Can't beat a fish and chips with 2 pickled onions oof. King's feast.
Just sounds less convenient
2 small white pickled onions instead of an olive in a Martini is a nice change.
In Sweden they are commonly made with what is called a 1-2-3 pickling brine. one part 12% white vinegar, two parts sugar, and three parts water. With standard American 5% white vinegar, that would translate to a 3-2-2 solution. Three parts vinegar, two parts sugar, and two parts water.
I’m gonna have to start doing this. Thank you for the info. This is the content I look for on RUclips! New ideas!
Just made a few batches and eyes are watering. Worth it!
I've been pickling my onions with a mix of grapefruit and orange juice, with bayleef. It's turned out surprisingly nice every time, so might be something worth looking into for others.
Me: *hates onions, pickled food, jelly, and sandwiches cut into triangles*
Also me: *clicked on this video anyway*
What kind of monster doesn't like sandwiches cut diagonally?!
I added 3 garlic cloves, 2 chillies and some lemon slices into mine. So goooooood. I put it on *almost* everything I eat.
As a parent to young kids, I can assure you that these claims of children eating PB n' pickled O's is CAP.
Lmao!
CAP, what's CAP mean?
@@rabranch32 means bullshit
Might be a silly question, but could you use the same liquid from a set of pickled onions to make the next batch of pickled onions?
In general you could, but make sure to add more vinegar and salt
From the Food Safety Talk podcast, I learned that sufficient salt is important for preservation. As already mentioned, re-up your salt for sure.
Just made these. Looking forward to trying. Love your short and to the point videos.
Old video but came up in recommend but the thing that intrigued me the most was the surname chleb means bread in polish. That all gotta say
Thanks for making me feel okay with not adding sugar in my first pickling attempt, every other pickling video seems to use sugar for some reason but I try to minimize my sugar intake and these came out completely perfect without the added sugar.
I substitute something else for the sugar. Honey is a good choice or molasses too.
You are such a good teacher.