Thanks for posting this great recipe! I had a wonderful recipe that was a little different but I lost it... SO I am going to use this to try to remember the other spices... I do remember the Bay leaf... Also added quite a lot of garlic and some carrots to help keep the onions crispy.... Getting the Brine right was the problem for me so this is VERY helpful! Gracias!
Love your enthusiasm and joy in cooking Amongst others I've watched your Jambalaya recipe and am trying to convince my 9 yr old daughter to give it a try.It's one of those dishes that,once tasted,you'll come back to again and a again.Just keep those recipes coming- I download them all.
These are 100% delicious. I pickle with lime juice, salt, cilantro, and serrano peppers meaning w-o vinegar or water. But adding garlic is a great idea which I must try. I usually just eat them as they are. But, as you say, they're a great side/condiment for just about everything savory.
In central Mexico we often have this at street taco birria and carnitas places for breakfast. In that world it almost always has slices of habaneros chilies. This can be a shock if you accidentally drop a red piece onto your breakfast
You can purchase a widemouth funnel that fits regular or widemouth mason jars. Sits right on jar top so no need for having to hold it. I am so glad I got mine! No more spills like you showed us in this video.
I absolutely love these - I usually do a small batch with red wine vinegar, and the last time I added some very dried out chipotles I had lying around. Such a good use for them, and I definitely need to try using plenty of fresh chilis next
Great recipe! We go through so much of this at our house too. I usually do 1/4 of my vinegar as balsamic to add sweetness and another depth of flavor. Today I'm making some sweet chili sauce and I'm thinking that my onion brine is probably the perfect liquid for it.
I think I could eat this on a steak, and yes you should do a video of that last dish you mentioned, cause I've never heard of it. Great video as always.
Love your energy, and great recipe. You sir just earned a subscriber. Never had pickled red onions but, I will definitely try them. You also seem like a chill guy to be around 😁😁😁😁
Thanks for the brine recipe. I tried pickling Seranos and Habaneros together with Red Onion with brine from my cascabella peppers. If I did make the brine, (as usual due to high BP because of high sodium levels) I'd replace the salt with lemon juice. BTW: You want a heat factor that's delicious, try making a 50/50 hot sauce using fresh seranos, fresh habaneros, and a touch of Ground Cayenne Pepper. Love it on brown rice with lentils. Delicious.
I always love your videos! I've made a very basic version of pickled red onions with apple cider vinegar but I'll have to try your recipe. If you're able to do a cochinita pibil video at some point, that would be awesome.
Yes, they can be harder to find as they are typically harvested green. When I grow jalapenos, I like to leave them on the plants to mature to red. I love them!
I watched two videos I like the speed and the recipes and I’m going to start watching more shows but you didn’t say how long either hot sauce or pickled onions will keep.
Great, thanks. The pickled onions will last months, as most pickles last a long time in the fridge. Add more vinegar if have concerns for longevity. Same with hot sauces. With enough vinegar and/or citrus (acid), they can last many months. Enjoy.
With that acidity, it may be sold as vinegar for cleaning rather than cooking. It might be safe to dilute it down if there's no added chemicals, but it's probably safer to just grab a bottle of regular white vinegar from the store!
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Tell me what you think! How do you customize your pickled red onions?
@@ChiliPepperMadness I add star anise on mine. They flavour is yummy. 😋
I can’t have my peanut butter sandwiches without the pickled red onions.
Very cool. I need to watch more of your videos. Subscribing now.
Dude.. you are the boss!! 😂
Haha, thanks!!
I put red onions in the bottom jars of my homemade pickles. It adds a red color to the jar. Thank you.
I bet they'd be delicious on hotdogs, spicy sausage, roast beef sandwiches, and even in coleslaw. Just talked myself into making a batch. 😛 Thank you!
Perfection!! Enjoy!
Definitely making this for my boyfriend, he absolutely loves onions and anything pickled.
I hope you enjoys them!!
Love your energy! I dunno how you got recommended to me, but I’m binge watching the heck out of the rest of your videos!
Thanks, Money. I appreciate it. I hope you find some recipes you enjoy!
I’m a beginner so the honey is amazing and the different peppers i will do thanks .
Thanks, Jenny.
I have to try these. Just found your channel and I'm loving it.
Hope you enjoy! And welcome! Thanks. =)
Thanks for posting this great recipe! I had a wonderful recipe that was a little different but I lost it... SO I am going to use this to try to remember the other spices... I do remember the Bay leaf... Also added quite a lot of garlic and some carrots to help keep the onions crispy.... Getting the Brine right was the problem for me so this is VERY helpful! Gracias!
Yes yes please do a vid on the pulled pork!
Yes, I really need to. I need to make another batch soon anyway!
I usually do this with habaneros and garlic, but love the versatility. Thanks for sharing.
You are very welcome. Hope you enjoy it!
Love your enthusiasm and joy in cooking Amongst others I've watched your Jambalaya recipe and am trying to convince my 9 yr old daughter to give it a try.It's one of those dishes that,once tasted,you'll come back to again and a again.Just keep those recipes coming- I download them all.
Thanks so much!
These are 100% delicious. I pickle with lime juice, salt, cilantro, and serrano peppers meaning w-o vinegar or water. But adding garlic is a great idea which I must try. I usually just eat them as they are. But, as you say, they're a great side/condiment for just about everything savory.
I love'em!
In central Mexico we often have this at street taco birria and carnitas places for breakfast. In that world it almost always has slices of habaneros chilies. This can be a shock if you accidentally drop a red piece onto your breakfast
I'll take some! Definite with habaneros, please!
You can purchase a widemouth funnel that fits regular or widemouth mason jars. Sits right on jar top so no need for having to hold it. I am so glad I got mine! No more spills like you showed us in this video.
Cheers.
Thanks! Didn’t even think about using fresnos for this. Definitely adding them to my next pickling batch.
Yes, for sure! Adds a nice touch of spiciness to the batch. Enjoy, John.
Very nice. Thank you.
Enjoy!
first time making and trying/eating pickled red onions. fingers, toes, and eyes crossed that i like it 😬
I hope you do!
I'm making this tomorrow ! Thank you
Hope you enjoy!
Watched it twice to get it down. I'll definitely be trying this. Thank you!
Nice! Enjoy for sure!
New subscriber in here, really good video
Thanks for subbing!
I absolutely love these - I usually do a small batch with red wine vinegar, and the last time I added some very dried out chipotles I had lying around. Such a good use for them, and I definitely need to try using plenty of fresh chilis next
Yes, sounds awesome. Dried chilies are great, too. Chipotle would be great here!
Great recipe! We go through so much of this at our house too.
I usually do 1/4 of my vinegar as balsamic to add sweetness and another depth of flavor. Today I'm making some sweet chili sauce and I'm thinking that my onion brine is probably the perfect liquid for it.
Perfection!
I think I could eat this on a steak, and yes you should do a video of that last dish you mentioned, cause I've never heard of it. Great video as always.
Yes, Cochinita Pibil! SO good. I have that recipe on the site here, but yeah, should do a video. www.chilipeppermadness.com/recipes/cochinita-pibil/
Love your energy, and great recipe. You sir just earned a subscriber. Never had pickled red onions but, I will definitely try them. You also seem like a chill guy to be around 😁😁😁😁
Thanks, Demi! I appreciate it!
Thanks for the brine recipe. I tried pickling Seranos and Habaneros together with Red Onion with brine from my cascabella peppers. If I did make the brine, (as usual due to high BP because of high sodium levels) I'd replace the salt with lemon juice. BTW: You want a heat factor that's delicious, try making a 50/50 hot sauce using fresh seranos, fresh habaneros, and a touch of Ground Cayenne Pepper. Love it on brown rice with lentils. Delicious.
Sounds great, Bob. I love your combination.
I always love your videos! I've made a very basic version of pickled red onions with apple cider vinegar but I'll have to try your recipe. If you're able to do a cochinita pibil video at some point, that would be awesome.
Thanks! Yes, PERFECT for cochinita pibil. Patty's favorite!
Great recipe. I love these! I've always wanted to make them but never looked up a recipe.
Yes, so good! Pretty easy to make, I think. I hope you like this one!
@@ChiliPepperMadness thanks Mike. I've got them jarred up right now, gonna check on them Friday when I start dinner. I can't wait!!!
Outstanding! I love to hear it! =)
Excellent... I love the vinegar and that chilled crunch you get from the fridge. 🌶🧅👍👏
So good!!
Great recipe. Thanks.
Thanks so much!
Do you refrigerate or leave them at room temperature the first two days?
I refrigerate it.
Love this! One question Do you refrigerate after combining or leave out on counter? Thanx can’t wait to have these red onions on brisket I smoked
I refrigerate, Sylvia. Best for keeping. Enjoy!! I'll take some of that brisket! =)
Sliced red onions soaked overnight in lemon juice is a similar condiment, tasty too. But doesn't last as long as pickled.
Would white or brown onions work with this recipe?
Brown onions seem to be the cheapest ones hanging in the stores around my area.
Patricia, yes, this will work with any onions. Let me know how it goes for you. Enjoy!
It looks good I just not sure if I should put a teaspoon of sugar in it, I don't want it to be sweet.
Matt, you can totally skip the sugar. Or use a sweet substitute, like stevia. All good.
Sure wish I could get red jalapenos. They aren't in any of the stores here in Stone Mountain, and not back home in Pensacola either.
Yes, they can be harder to find as they are typically harvested green. When I grow jalapenos, I like to leave them on the plants to mature to red. I love them!
Next level 🎉
Thank you!
I watched two videos I like the speed and the recipes and I’m going to start watching more shows but you didn’t say how long either hot sauce or pickled onions will keep.
Great, thanks. The pickled onions will last months, as most pickles last a long time in the fridge. Add more vinegar if have concerns for longevity. Same with hot sauces. With enough vinegar and/or citrus (acid), they can last many months. Enjoy.
How long would these last in the fridge?
These will last for weeks or longer, as they are pickled, which is a great way to preserve veggies.
How long do they keep in the fridge?
These will keep for several weeks or longer, months, really, since it's pickled.
How long can you keep the onions in the refrig.
These will last for weeks or longer, as they are pickled, which is a great way to preserve veggies.
@@ChiliPepperMadness Thanks making some now
@@helenpomerleau6455 Enjoy!
Can I just put them in the cabinet or do they have to be put in the refrigerator thank you
Steve, this is best refrigerated. Enjoy!
@@ChiliPepperMadness thank you sir
yum!
Enjoy!
How long do you pickle? You never said just how long or how you know when it's done.
You can use them right away, or let them pickle a week before using. They will last many months.
How long do they last
These will last for weeks or longer, as they are pickled, which is a great way to preserve veggies.
@@ChiliPepperMadness thanks
chicken and bbq sauce hot pita pizza with pickled red onions mozzarella cheese and no red sauce
Hm, my vinegar is 26%... :/ should I dilute it by 5 to get normal vinegar?
With that acidity, it may be sold as vinegar for cleaning rather than cooking. It might be safe to dilute it down if there's no added chemicals, but it's probably safer to just grab a bottle of regular white vinegar from the store!