How to Make Homemade Pickled Red Onions Recipe
HTML-код
- Опубликовано: 8 июл 2024
- How to Make Homemade Pickled Red Onions Recipe - This is an easy homemade pickled onion recipe; perfect pickled red onions for tacos, or pickled onions for bbq and sandwiches - this is why i always have pickled onions in my fridge.
Ingredients:
175 mL (¾ cup) water
175 mL (¾ cup) vinegar
7 mL (1 ½ tsp) coarse salt
12 pepper corns
1 red onion
2 jalapeño peppers
Method:
In a small pot; heat the water, vinegar, salt, and pepper to just under a boil.
Peel and thinly slice the onion, and slice the jalapeños.
Place the onion and jalapeño in a glass jug and cover with boiling water.
Let sit for one minute, then drain and place in a mason jar.
Pour the vinegar over the onions - make sure the onions are fully submerged.
Put on the lid and let cool to room temp; place in the fridge overnight.
Our cutting board made by: www.galtwoodco.com/
Timestamps
0:00 - How to Make Homemade Pickled Red Onions Recipe
0:20 - Measuring the pickling liquid
1:59 - How to slice an onion to Make Homemade Pickled Red Onions
2:30 - Can you add jalapeño peppers to pickled red onions
5:28 - Tasting and storing pickled red onions
#LeGourmetTV #GlenAndFriendsCooking
Have you joined our Channel? 99 cents a month to help us continue making great content:
/ @glenandfriendscooking
Check out the ‘Merch’ in our TeeSpring store- T-Shirts, Mugs and more: teespring.com/stores/glen-fri...
Please consider donating through PayPal to help us continue creating quality content:
www.paypal.com/cgi-bin/webscr... 
Хобби
Thanks for watching Everyone! *Let us know in the comments what you put pickled red onions on.* Recipe is in the description box.
I love them, I can actually just eat them plain and be more than satisfied. I usually put them in sandwiches though.
I like them on any piece of fatty meat ie pot roast.
Lamb koftes in a wrap with salad and tzatziki - so good
Glen this looks AMAZING.
I have 2 questions.
1 can this be done to make those little Coctail onions??
2 can you add sweetener to make a slightly sweet style onion? Not really candied but more like a ONION VERSION of a sweet relish??
Thanks so much for posting this. My local Eatery makes many kinds of salads and they top them with pickled red onions. I know it sounds weird but it's delicious.
new camera positions! it's like a whole new channel!
That looks to be a whole new bench front! I went back to the studio tour video to be sure. Might even be a slightly deeper bench too
DCrispy1990 he did say they would be remodeling the set this year.
Buy a jar of pickled beets. Enjoy the beets, save the brine. Thinly slice any kind of onion and put in the jar. Refrigerate until pickled to your taste.
Serve onions over pulled pork or pulled chicken, or any meaty sandwich.
Great idea. Been doing the same. Sometimes i even top up with a little salt & vinegar!
I know this is old comment, but for the sake of someone possibly reading that and not putting it in the fridge, at room temp in anaerobic conditions it really isn't smart to skip the boiling water blanching whatever you're pickling step. It kills microorganisms, but more importantly, botulinum spores.
My family's "pickled" red onions was always the onion, lots of lime juice, maybe a little orange juice, habanero, salt and pepper. Left in the fridge to soften.
Does the lime replace the vinegar,with a touch of orange juice,or just add both to a partial vinegar,sounds yummy,I cannot do "heat", but will add a small touch of sugar oerhaos,not much...Thankyou!
@@kathysunshine699 yes it replaces the vinegar. and we dont heat it up or anything
@@kathysunshine699, you don't need to add the jalapeno, or habanero for either version. No need for spicy heat.
I use lime juice too. Much better.
Sounds like habanero salsa from Yucatan region.
A garlic clove or two and a small amount of whole pickling spices. Yum! Thanks Glen ✌️
Paused 22 seconds in to call it now; Glen is writing a cook book.
He's been going through them in his videos and he loves to throw out Easter eggs and hints.
I'm onto you buddy!
Had I known how easy this was I would have been making my own long ago... No more store bought pickled onions for me! Thank you friend!
AND NO MUSIC!!! LUV IT! TO THE POINT AND NO MORE
This cooking show is so awesome. It's a lot of recipes like my grandmother made, especially when he tries the older recipes.
I've gotten a taste for replicating the pickled (marinated, really) onions from local BBQ joints here in Texas. You use a couple pounds worth of sweet onions (white if you can't get any sweets), about a tb of salt (diamond crystal, reduce for other types), tsp pepper (I use the same 13-mesh I use for BBQ), 5 tb white vinegar, 2 tsp oil (I usually use EVOO or something more neutral). It only takes about 30-45 minutes, shaking occasionally, go get the onions to the right level of pickling (all done cold). I drain them off after that point otherwise the bottom ones get a bit over-done. Great just eaten as-is with BBQ or in sandwiches with brisket or pulled pork.
How about a scaled down version? Lol
I'm going to give this a try...
The blanching step also helps shelf life. Not in the sense of preservation but in that it helps prevent those weird flavours that happen after about a week in the fridge. I see way too many pickled onion recipes that skip some sort of blanch or purge and it’s the difference between something that’s ok and something that’s much better.
I don't blanch and my onions are incredibly addictive and last weeks in the fridge with no weird off flavours developing.
I don't really blanch (and technically, blanching requires a quick ice water dunk after the boiling water) but what I do is, add my water/vinegar to a saucepan with the spices (I usually do peppercorns, coriander seeds, bay leaf, and garlic cloves) and bring the liquid/spices to a boil...then that gets poured over the onions that are already packed in the jar. That gives the same effect as what Glen did in this video, but the spices get infused into the brine better. Plus, it just seems easier logistically.
Made these for the first time ever yesterday, fantastic!! Thank you
Can't wait to try this out! Thank you! I like how you break down the recipes and make it an enjoyable experience.
I love those measuring cups!
Did this recipe yesterday. Yes, definitely works for me! 👌🏽👍🏽🇬🇧
Made these for the first time last weekend. My family loves them. They are terrific in sandwiches! Thank you for introducing me to the wonderful world of pickled red onions 😁
And I was just now thinking about pickling some red onions since everyone talks about it all the time, nice timing
I wish I could have your kitchen in my house. I went on strike once to make my husband cook for himself and actually use the kitchen because he wouldn’t put any money into it. After three months, he acknowledged the kitchen needed updating, but never did it. I guess I’ll have to use my retirement money to get it done. I love the bookshelf for the recipe books. The new camera position was great.
The colour in the onion is fantastic. It looks as though there's beetroot in there.
Amazing how deep red the color is. I’m sure adding beets would add color. Fantastic video. Clean and concise! Thank you!
This procedure is spot on.
Have made this many times , I vary it by adding dill or coriander( Cilantro for those that know)
Thank you Glen n Jules for all you do.
Edit: add some blanched cauliflower florets if feeling game.
Love them, so good on a burger.
My 22 year old niece made some last year, without the peppers but she put in some lemon verbena, her inspiration. It was great.
I watched this recipe yesterday morning, I made pickled red onion and jalapeño (my own grown ones) yesterday evening, had some with my frankfurter sandwich for lunch today, very nice.
I put pickled onions in egg salad and in coleslaw primarily. Whenever I make pickles I add onions to the jars so I always have pickled onions on hand. I've never picked red onions before so I'll have to try this. Thank you for the recipe!
Love the books!!! Looks great!!!
I loved this! I ordered the ingredients to try it today!
I love pickled red onions! I usually wind up eating them straight as a side, but they're fantastic on pork, chicken, eggs... anything and everything.
Excellent, Thank you.
Gonna have to try this. I've recently discovered the wonders of pickling the peppers from my garden, but I've not tried onions yet.
Love that beautiful new set!
I AM SOOOO MAKING THIS TODAY!!!!!! One of my most favorite food items.
How was it ?
Nice video. I love pickling red onions with a combination of Japanese rice wine vinegar white distilled vinegar (and water of course). I also add sliced ginger, mustard seeds and Chinese Red peppers.
Love the adds to the studio/shot(s)! Recipe seems like a winner, too.
Awesome and very easy to make, thank you very much!!
Beautiful cutting board! Love the new look 👀
I make these all the time. I can eat a whole onion myself this way. It's the perfect foil for so many dishes.
Wow, I am 100% going to be making this. I love onions, I love pickles. I will probably eat the whole jar by itself in one sitting.
Love making these this quarantine! Missed Julie!
Thank You I looked at various different videos about pickling onions and decided yours resonated with me more - So I have tried it almost exactly the same as your recipe , and you are correct very quick took only 15 minutes looking forward to trying tomorrow - Cheers from Scotland
Great. I do this regularly with diced white onions for topping my Chicago hot dogs. My only addition to the salt, vinegar and water is 1 teaspoon of white sugar. Thanks Glen.
Thanks, Glen!!!! Trying this soon!
Thank you for the recipe ,God Bless you Sir Glen
I love pickled red onion with some pulled pork and corn tortillas.. so good
Beautiful cutting board. I am going to try these onions. My husband will love them with the jalapeños
yum, will make some of those on Saturday to go with the kofta and flat breads on sunday, thank you
I learned a great deal about pickling - thank you! I am so going to make this.
Decided to try this and the results were great. Nice and crispy, not super vinegary and with some heat from the Jalapeños. Going to try them a Mortadella Bagel today for lunch!
Thanks sir!
Getting ready to do this today. Easy recipe-and I really enjoy your show!
Grilled beef flank or skirt, simple leafy salad, and quality toasted bread. Super easy and satisfying
I’m definitely going to use this!
Really enjoyed this. Made a batch this past week and have been using this as garnish on hot dogs. Only deviation from recipe is I added a tablespoon of sugar to the solution as well as some additional herbs I had lying around. Plan on having a jar ready in the fridge at all times. Thanks much.
Making this now. Love the easy method. Will be making half a recipe first. also, wonder if anyone, or if you Glen, have tried this with adding whole hard boiled eggs and beet juice from canned beets. I bet that would be great as it reminds me of the huge containers sitting on the back of the bar of a restaurant serving pickled eggs when I was young. Can't wait to add this to my sandwiches and pulled pork I am making! Thanks.
I put them on tacos, burgers, hotdogs, and any kind of wrap. I already make my own, but I'm going to try this recipe because mine are never quite the right texture.
I always have to have this when i have my tacos, every-time i go mexico and visit family, my grandma has this in her fridge ready to go, idk why its good!
Blue corn masa!! Very nice!
Thanks Glen, I actually needed this.
Im from sonora mexico and we put that pickle onions in carne asada tacos but we put in the brine some mexican oregano the other use is in cochinita pibil exchange the jalapeños for habaneros always white vinager work’s best
I love your channel saludos
This is good. You can step it up and few notches and lacto ferment instead. Takes less than a week and is amazing.
Oh this is really going up my sandwich game. Thanks Glen
I made these (based off a video from another channel) a few months ago during lockdown. First time pickling. It was so dead simple and they've become a regular ingredient in lots of things I've cooked since. Indispensable condiment.
Adding this to my 'basics' list after I get moved into my new apartment. Love the new set layout; it looks like you have more open space, and the bookshelf just warms my bibilophilic heart!
Could you take turn making Piccalilli? Perhaps even a series of pickled foods?
You have an awesome, organized and clean presentation style!!!
Hmmm yummo! Although I swap out the peppercorns for pepperberries (Tasmanian native) and often throw a bay leaf in. Love this type of pickled onion for eating just as it is!
Man, I used to make these with darn near the same recipe every morning at work.
I love your apron!
I really appreciate how to-the-point and informative this video is. The other two videos I watched on this put so much more time/energy into the production, and hardly explained anything.
That breakfast taco looks like a classic breakfast I had growing up. :)
Thanks, Glen! I'm going to make this today (still in my quest to duplicate the table pickles Ma used to make)
I made it! had just a lil bit left over to sample and it was great! Cant wait to use them on burgers and other sandwiches for our harvest crew.
I'm not sure how this happened, but... I just finished watching the Old Cookbook Show (1936 Maple Sugar Mousse, yum) and went back to the RUclips home page with the thought, "I should see if Glen And Friends has a recipe for a quick pickle of red onions," and this video was the #1 suggestion on my home page! Seriously. Strange, amazing... and exactly the kind of recipe I was looking for. Thank you, once again, Glen for posting such great material.
I prepared my pickled onions and the result surprised me. As I had a lot of white onions, I used them with some small slices of beet. The beet gave the perfect color to my onions.
Always keep pickled onion in my refrigerator. I've never put peppers in mine but will definitely try it next time I make it.
New establishing shot. Nice!
You have really become one of my favorite cooking channels. Have you ever heard of pickled peaches?! Or peach catsup? My aunt used to make pickled peaches. They were DELICIOUS! I'd love to see you tackle those. I do remember them being slightly spiced too.
Pickled peaches sounds amazing! Are they made with vinegar? Is there sugar or any spices in there? I'd really love to try making it :)
just the video I was looking for, keep up the great videos
Wow.........I bought a red just today. Didn't know how to do it and I pop this beautiful video on. Wala........thanks man.
One of the things I picked up in Russia was you can add tomatoes to this and it's fantastic. And of course red cabbage.
👍 Sehr gut, danke!
Yes I found your channel I’m definitely subscribing to this 🙏🏽☺️
oh hell yeah! what's also delicious is doing basically this same thing but for slices of ginger, which is called "beni shouga" in Japanese - traditionally served on top of Japanese beef bowls over rice and sometimes with poached egg. Honestly that stuff is my favorite part of ordering/making beef bowl.
I've never got that color 😕. But I love pickled onions!!
Nice
awesome recipe, cheers Glen
Easy, tasty AND easy!? Boy oh boy!
Finally someone mentioning the acidity percentage. I was always wondering if I could do it with a 10% one so I guess I’ll take half the amount and half the amount more water.
Wow 😍 super recipe 😋 👍
Going to be doing this one for sure. Was always intimated for some reason.
You've inspired me to try these out! There is a Mediterranean joint I've been to a couple time that throws pickled red onions on top and I thought they were delicious, but had no idea they were this easy to make. Need to try out more pickling/canning...
Your timing is perfect - I just bought a red onion so I could find a recipe for pickled onions. These are going on burgers, baby!
Nice bookshelf shot
I’ve subscribed because of the fantastic video. Thanks.
I remember finding a pickled onion vendor at some kind of county show with my parents when I was a kid, they gave me one to try and I ate it (whole, about the size of an apricot) and I've loved that punchy flavour ever since and always seek out new pickled onions even as I continue to love the ones from the supermarket (who, admittedly, have three or four kinds). But I should make my own more.
I really like the idea of having a video such as this as prep for a few upcoming videos where it's used too but is also great on it's own. I'm thinking there's a term that's escaping my mind at the moment. Like here's how to make re-fried beans and here are 2-3 other recipes to use them in if you don't want canned. So yes, more of this food foreshadowing please!
What a weird coincidence, I just started making pickled red onions a few weeks ago!
Side note, I don't think blanching the onions is all that necessary. The onions are so thin they soak up the brine really easily. Might be worth doing it both ways and seeing what happens ?
I thought it seemed smarter to just throw the onions into the boiling vinegar for a minute before taking it off the heat and transferring to a mason jar.
@@aidanwarren4980 I’ll bet using the onion-pepper water would make some really nicely flavored rice or use it for making soup stock, roasting / marinating meat.... LOTS of reasons to blanch & then reuse the water! Yum!!!!!
I don't think the blanching is necessary, either...especially considering you're pouring hot brine over them immediately after blanching. It's hard to screw these up...in fact, last time I forgot to even heat the brine, and they came out great. Putting the cut onions into the boiling vinegar on the stove, you run the risk of cooking the onions...boiling them on heat for 60 sec is a big difference from pouring boiling water over them in a bowl. It won't destroy the results, but they could turn out softer than otherwise.
@@sophiacromwell8017 It's worth a try and always good to not waste, but I'm not sure enough flavor would be extracted in the blanch water to make it worth saving...if that were the case, it would be flavor taken away from the final product. I can tell you for sure, to save the brine after the onions are eaten! It makes really amazing marinade, or to put on salads with a little oil.
The blanching makes for better color. It’s kind of like blanching vegetables and the color comes out more vibrant than raw.
Loving the new angles/lighting here. Nice job Glen!
Agreed! Loved seeing the collection of cookbooks, too!
Yum!!
Wow I must've read your mind, I literally did this 2 weeks ago with a kilo of red onions but used apple cider vinegar instead, although the big jar I used is now almost empty!!