how to make PICKLED RED ONIONS
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- Опубликовано: 27 сен 2024
- Today, we learn how to make pickled red onions. This is a recipe that is basically a similar version of the pickled red onions we served on the food truck, but adapted more for home. Pickled red onions are good on almost everything, tacos, sandwiches, salads, and as you'll see in the next episode, caramelized pickled red onions are the best thing in the world and make my bacon egg and cheese something wonderful.
#PickledRedOnions #How-to #NotAnotherCookingShow
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I do not like people talking too much on a cooking channel but honestly this guy can talk and I'm hooked. He genuinely knows what he is talking about and has such passion for food and ingrediants!
And he's so calm, cool and just an over all relax guy.
So so rare to find such a gem like this.
I like how he keeps the camera angle so it feels like he’s leaning out the window of his old food truck to talk to us👍🏻👍🏻
I recently started tossing my onion slices in Mexican oregano before adding them back to the jar when the brine goes in. It brings pickled onions to another level!
Really like how you dive deep into every detail! keep up the good work man! Cheers
I appreciate that Sam! Glad you like it
In the old days prior to accessible refrigeration, pickling was not only to preserve; it was also for sustenance purposes, especially during the winter or off season of fruits and vegetables. When things are in season, the farmers often still have a large surplus for their own use and they had to develop a way in stretching the shelf life of these food products.
Goes well with fatty stews, richly flavoured foods, sweet foods, salads and sandwiches.
Most balkan and eastern european countries still do this till this day.
I've been making eggs from the other video with these pickled onions for over a year but with normal vinegar. The taste was perfect. Just now tried it with red vinegar and the difference is night and day. It's wayyyy better with red vinegar.
i love the multiple warnings about the mando.
I previously had made some pickled beets, so I just added an ounce or so of the beet pickle juice to my picked red onions and let me tell you they are RED RED. And they are delicious. I had them on a homemade cheeseburger and wow!
Your description of the mandoline was spot on. You've got yourself a new fan.
I so agree with you about the mandolin. I ended up in the ER one Sunday using a mandolin to cut carrots.
Everyone with a cooking channel has done pickled red onion.
Yours with the addition of toasted coriander seeds is a total game changer. I go pretty heavy on them. The look on people's faces when they bite a toasted coriander seed tells you everything.
Thank you for a real pro tip.
Great job you do some of the best cooking videos on the net
This worked very well for me. I put those things in EVERYTHING I did it with red onions and today I’m doing it again with white onions cus the store has been out of red ones for weeks now. It’s so simple that I don’t know why I was afraid of doing it for so long.
Wow! One of the BEST video tutorials I’ve seen in a long time. Thanks!!! 👍🏼👍🏼👍🏼♥️
My job has a mandolin and we use it whenever we don’t have a industrial kitchen size carrot shredder/machine. I remember one of my former coworker shredding carrots with it barehanded with no cut resistant gloves. I too hate using the mandolin because I know I will cut myself on it. But the key to it is to listen to your gut where if you think you’re about to cut yourself, stop and move onto the next piece, even if you’re wasting food, or just wear cut resistant gloves.
It was a hit with my family!! Thank You for the clear instructions!! First time ever making this and I did add more sugar though because we like it sweeter.
Your videos is a joy to watch. Thanks!!! The music is always great too.
Personally, I like the sweetness of apple cider vinegar to make pickled red onions. The redness comes from whether they are pre-pealed or not. It really depends on the onion itself. If you're picking up a dark red onion or a light purple onion dictates the color you end up with, regardless of the vinegar used.
To guarantee the red colour just place a small piece of beetroot into the mix. Leave it in the jar for a few minutes, sorted!
Dude, you are in my top 3 RUclips chefs ever. Seriously bro. Love your presentations. They're imbued with the inspiration to attempt or not (as in the mandolin; I bought one, used it once, cut myself, washed cleaned it, returned it same day, way too dangerous; permanently banned from my home kitchen) the most daring things. Carbonara was intimidating. Watching these moves grows a chef's confidence. Thank you. You'll be at 3M subscribers soon.
Seriously!! I second your comment!
Where the safety gloves and don't give up because one incident. Mandolins are incredible tools that take a little practice.
Cut myself twice over a few decades, still love my mandolin. Who are the other 2 for you?
Top 1
Made this last week! And have been enjoying it soooo much I had to come back and leave a comment. The roasting of the spices took the flavor to the next level. Thank you so much!!
Sincerely,
Your newest Subscriber 💛
Fantastic tutorial. Thank you for making this video.
Pickled onions are the shit on everything. Absolutely have them in a jar at all times. Peanut butter toast with pickled red onions is a treat!
Exceeded family's expectations! Loved by all when I made it and served it with Indian curry for dinner! It had a perfect balance of acidity and sweetness to compliment any dish! Thank you! BTW, I used my mandolin with hand guard for quick and easy prep😉
The best explanation ever thx I’m picking my onions this year first time thx again ewa
This might not be another cooking show, but if it was a cooking show it would be the best ive seen so far!
I use honey instead of sugar when I pickle onions. Great work 🧅🥰
Steve those pickled red onions really look awesome and I'm sure they taste delicious as well. 👍
Thanks Jacklyn!!
ALSO: the acid in the venegar breaks down the metal of the screw top and you eventually get that metallic taste.. so throw some parchment paper in between your liquid and the metal jar lid 👍
You, Babish and Weissman are IT. Thanks for the tutorial
I will try this later today. It reminds me of 'Aunt Nelli's pickeled beets'. The sweet vinegar taste I imagine will be similar (I love her beets). Thanks for doing these shows, between you and Vicenzo's plate I can cook better than I thought I would on my on.
Watched this 3 days ago and today they were ready. UHHHH-mazing!!!!
I got into using cardamom pods bay leave and mustard seeds whole coriander and black pepper with a little less sugar. It works really nicely.
I’m doing a big bbq next weekend and these will be an ideal side. Love the channel
Thank you this was a huge help, I’m planning grilled jumbo shrimp with white cabbage and this onion recipe.. thanks again, love the channel it defiantly improves my bachelor game.. 🙏🏻
How do you use the white cabbage with the shrimp
Thank you I will have to try this
Thank you !! I just made some pickled red onions. Can't wait! to eat them!
I'm so hungry for some shredded beef tacos with pickled red onions now. You should try pickled fried onions or whole fried pickled okra. A local BBQ shops makes them and it's so freaking awesome! The pickled fried onions are fantastic on burgers.
Hell yes!
So enjoy your videos.. I tell everyone about your Channel. I feel the way about my mandolin....it's here someplace, I forget where I put it.
Coriander seeds can be found in Asian markets, it is a staple
Awesome vid! Love the buildup to the taco that looks crazy good! Definitely going to be a must-try for us - thanks for sharing!
Just made a batch using your recipe, I was out of cumin somehow but followed everything else exactly, can't wait to try them! I've read about 30 pickled red onion recipes and yours looks the best so I decided to go with yours :)
Nice onions. Piled high on a BBQ pork sandwich is my favorite way to use them.
That exactly what I love as well!
exactly the recipe I have been looking for 💯 awesome job bro
yes, must use the plastic saftey device that holds the veggies as you use the mandolin... I thougt every one came with one when you guy it. I prefer a knife as well btw
Gorgeous pickled onions. I had no coriander seeds , so I subbed fennel. Burgers may never be the same in my house ever again. THANK YOU!
Pro-tip! Cut onions linearly along the natural indentations to reduce tearing the fibers and reduce tear-producing odor!
Wow bro I’m so glad I ran into your channel. You make your amazing recipe easy. Keep up the great work.
Thanks for always posting the tracks you use. Love your videos.
i pickle my onions for carne asada tacos with lime and it comes out the best
I have to make this recipe cos the onions I grew are starting to sprout! If I don't pickle them I'll have to throw them - so thank you for this.
Donate them to a food pantry!
You can find coriander seeds at pretty much any Indian grocery store. Awesome channel!
Great recipe! I've never had any trouble with my mandoline, personally, but that might just be because I don't cut my onions in half before using the mandoline and when I peel the onion beforehand, I make sure not to rip the roots and the skin layers, I only peel them backwards so that they give me have a bit more grip. Then I slice the onion and once I get to the last two or three slices, I'm extra careful and do it a bit slower to make sure the only thing that's getting cut is the onion, not the roots or my own fingers. Almost no waste!
This looks fantastic. Going to try it. Thanks!
I tried pickled onions at a Mexican chain. They are good.
Definately gonna make these great for toppers and so easy wow ..tks Steven
Anytime Ricki!
Love the simple recipe with details and tips and all the good content. Noice.
OMG did you say caramelized pickled red onions!!!! Oh I gota do this! That kicks Caramelized onions up a number of levels.
Should've showed the scar...bet it looks just like mine... I ALWAYS use the guard now...
Great recipe, Thanks
Easy and fun
Natural Grocers carries whole coriander seeds in their bulk spice section. I got a huge bag today for a couple bucks.
I’ve had a habanero pickled red onion served on the side of a sandwich. You gotta try that out. Make a torts cubana with a cilantro lime sauce and the red onions. Hella good
I love pickled onions and shallots.
Great video!...well made, informative, great beat over the entire video ... cheers chef.
I'm making these asap
first time watching your show. loved it! thank you.
Love pickled onions! Thanks for the video!
You can find whole coriander seed in Indian store :) we have everything
Neera Aggarwal And the best prices!
This is true. The Mexican and Middle East stores are awesome for spices too. At my Indian store they sell homemade biryani. It’s probably not even legal as it’s in crock pots but it’s damn good!
I am swooning over that sick intro cut! Pickled red fasteners 😘
super nice recipe man, did a couple jars myself and i’m keen on the results! was wondering if you could do a video on roast pork?
Thank you for this. I will be using this and I know it will be yummy!
All of my mandolins have the safety guide to hold what you are slicing.
Wow. I think I will eat that in one sitting. Can you make a video for a gallon one. ❤😋
Thank you for the recipe and this post. I made this today but cloves and molasses. I gonna see what it tastes like in a day or two. Blessings D
How did it taste? How much molasses and how many whole cloves per onion?
@@KatarinaS. Thank you for your inquiry. It tastes absolutely fantastic, a perfect balance between sweet and sour. I had about 2 1/2 onions and I think I added 7 Cloves. As for the Molasses I added 3 table spoons of it. Even later I also added 5 Star anise and 4 Chillies. In other words stacking and blending of flavours. The result was something hovering on the edge of tangy with the roundness of the Cloves and Star anise with a gentle bite. Please be so kind to share if you tried any of these additions.
@@derickwilliams2195 I will let you know once I try it, thanks for your prompt reply.
@@KatarinaS. Thank you kindly and you most welcome. I shall await your reply. Take care now then hey. 😁
Got a family member who's a chef and showed how to use your palm to get most everything done on a mandolin without cutting yourself (using palm keeps the fingers and thumb out of the danger zone), then just stop when there's only like a few swipes left.
Solid recipe thank you!
I use either a fork or tongs to hold food when using a mandolin.
That's smart. I still hate them.
Asian and Hispanic markets often have whole coriander.
Whole Coriander available online from Penzey’s spices. $2 something for a bottle.
Thank you good sir.
Boom! That was good. Making more now.....
Can you sanitize the mason jar lids also as you do the jars, or must they be new and never previously used? Love your channel, found you recently and been binge-watching ever since!
Dude I have that exact mandolin. Lost the safety handle that skewers the veggie and protect your hands. I would inevitably slice my knuckles or tips often. sucked. but it works so well for fast thin uniform slicing. Subsequently Found safety handle thank god. Nice recipe. loved pickled red onions.
I love mandolins but I keep a bottle of superglue on hand in the kitchen for when i use mine, they tend to give minor-ish cuts that just bleed very badly and can't really be bandaged (if you are lucky) so glue can save a hospital trip.
Steve great vid as usual. esp. considering I've never done pickled onions. thanks again, buddy!
Thank yoou man! You must try!!!
I just tossed my mandolin in the rummage sale box. A good knife is all you need 😉
I had these on tacos at The Screaming Goat in Sarasota. MMMMmmm so damn good. Watched this video and made them here at home. Packs a lot of flavor punch. Will be making them a lot. Thanks. ;-)
You should try this adding really small slices of habanero chili, couldn’t recommend it enough
I got rid of my mandeline I was using the safety grip slipped and sliced my hand so bad 😭
Going to he trying these pickled onions soon.
You'll find coriander seeds in any Indian / Pakistani food stores. Generally those cuisines call for whole spices roasted and ground for different spice blends.
Very nice video.
I'd call that a guy who loves to do it a little differently. Nice and fresh.
Hmmm....nice..i normally roast cumin for curry dishes...this looks like a keeper...
Let me know what you think when you try it!
nice recipe, i try it next weekend,
but wouldn't it be better (mouth feeling)
when you slice the onions with the grain?
especially in burgers and hot dog?
Good 👍
Thanks!!
Does this create a standard canning type seal? Once opened, how long do you think a jar would last?
These turned out great. What do you think about using the premixed pickling spice from the spice aisle versus just coriander seeds and bay leaves?
"Strong, confident strokes." 😏😏😏 couldn't help myself.
😁
Nothing wrong with that. That's the way I do it all the time. Nice result, no matter how... Well, you know what I mean. 😅
Can't find your vid on the peppers one. - But how to u keep them from getting moldy after a few days on the counter? If I out the in the fridge the oil solidifies.
Isn’t pole to pole cut the best for pickled onions ? Can you even do pole to pole on a mandolin.
I'd make a couple of changes.
First I'd cut the onion top to bottom rather than side to side, so it retains a little more texture.
Second I'd but the spices and garlic into a muslin pouch, so they can all be easily removed.
Its personal taste but I like cider vinegar for these sorts of quick pickles.
Probably my favourite "pickle" isn't really a pickle at all. Make a vinegar, sugar and brine liquor (You can add a little carraway if you like it), bring it up to a simmer and drop in shredded red cabbage. Cook for only between 30 seconds and a minute so it still has a crunch but is no longer raw. Drain and serve immediately with schnitzels and mash.
Dude....I so want to help you! You rock! What a great show.... I'm handy as hell with a knife my friend, put me to work bro
I’ve seen people in other videos soak the onions in boiled water before adding them to the jar. Have you tried this? What difference does it make? Is it necessary?
Does the bay leaf in a pickled dish taste like bay life in a stew? Same flavor. Can I leave it out. Thank you
This is a really great channel, keep up the good work my man.