How to Make Homemade Pickled Red Onions | SAM THE COOKING GUY
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- Äas pĆidĂĄn 7. 07. 2024
- How to make the best homemade pickled red onions!
00:00 Intro
00:30 Making the "pickling solution"
1:11 Slicing & softening onion
2:01 Straining, transferring, & combining
3:32 The reveal
3:53 First Bite
4:33 Outro
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We really just have one goal - to make your food life better. Ok that, and be entertained at the same time. And have you learn a few things along the way. So letâs make it 3 goals then.
If you only want the steps to make something, like those vids shot from above with no people, no conversation no nuthin - then we are absolutely not for you. But if you wanna a little fun while you learn, then this is the place.
Cooking doesnât have to be hard, it just has to be delicious.
-
THANK YOU âïž - ZĂĄbava
Pickling solution
1/2 cup vinegar
1 cup water
1 1/2 tsp salt
1 tbsp sugar
1/2 dozen peppercorn
Mix
You are ALL welcome đâ€
From his website:
when going to someoneâs for dinner.
INGREDIENTS
1/2 cup apple cider vinegar
1 cup water
1 1/2 teaspoons Kosher salt
6-10 black peppercorns
1 tablespoons sugar
1 medium red onion, sliced into thin semi circles
DIRECTIONS
Combine everything except onion in a small bowl and stir well to dissolve the sugar & salt
Put sliced onions in a large bowl and cover with boiling water - let sit about a minute then drain well
When
the onions are cool enough to handle, put as many as you can into a
sterilized pint mason jar, and cover with the brine liquid
Screw on the lid and when itâs cool, refrigerate
Theyâll start being good tomorrow, but great after 3 days or so days
Too easy to not give it a try.
I literally just finished making them thank you for this because I couldnât keep up with the video lol!
Wandering Wade itâs 1 tablespoon of sugar, not two.
Does anyone know the proportions in grams and liters?
very good
@@Only1loveray wade said 1
I must say, this is my go to video when I forget how to make these. Recipe is solid and the video is right to the point, no extra fluff and crap like a lot of videos.
Iâve been pickling veggies for years. But I donât add any sugar, to the brine. Only vinegar, hot water, salt and a blend of pickling spices. (The spices change, depending on the veggies. I sometimes also add crushed garlic and 1-2 small chilies or jalapeños.) In regards to onions, the boiling water rinse is helping remove some of the bitterness. I typically do 2 rinses, then let the onions cool and drip dry a bit, before stuffing a mason or pickling jar or crock 3/4 full. (Leaving dons room on the top allows for the brine to cover all of the veggies.) Then I let the jar cool, with a paper towel or piece of parchment loosely covering the open rim. Once pretty much cooled to room temp, I screw the lid on and place the jar or crock into the fridge for 24-48 hrs, before I use it in a dish or as a snack.
Tanya S thank you for posting I didnât want to add sugar because I canât have any processed sugar but I will try yours !
You should make videos of the different pickels you make. I would totally watch them!
Mà ybe its where you come from. My family grañdma and aunts and cousin all canned with sugar.
If from the wild west. Where are you from
Debra Taylor I grew up in Europe, but live in the US, for several decades now. Here, where I live, now... lots of pickling is also done with sugar. Americans are addicted to it.... so itâs in almost everything, even if itâs something thatâs supposed to be savory. đ€·đ»ââïž Pickling does not require sugar! Vinegar, water and some spices (or also some herbs ) are all thatâs really needed...
Jm Mj youâre welcome! Glad I could help. đ€
âBack upâ đđđ
that had me rolf
Gangster..
lol
Mans an alpha
@@slowburn3r949 not even close. Just a hardo dweeb
I made this yesterday. I used the onions in a salad within a few hours, and they were good, but today much better. Since I didn't have black peppercorns I used the red ones, and I think I inadvertently improved the recipe! Thanks for this offering!!
I made these today. They were pretty good. I suggest doubling the vinegar. They had no pucker to the brine like they should. I poured some brine out after they cooled and I tested them, and added more vinegar. They're perfect now.
Nice tip!!
I never pickle (even for canning pickled foods) without at least a 50/50 ratio. Always better results & better shelf life that way. If you like the pucker factor more vinegar. Good luck.
Use fresh lime juice and salt....you will not be disappointed.
I have just reached the end of my search for pickled onions. Very good.
I have found while preparing slightly hot items for myself, that the black (heavy duty) nitrile gloves offer me just enough protection for quick handling.
I just subbed and rang that bell for notifications.
Thanks to you, I do this on a regular basis now. Keep that good stuff coming!
This dude sounds like all my friends dads that did a lot drugs in the 80s
Nicholas Budwine word lol
And that's a good thing I guess
Because that was the 80âs
Dude, it was the 80âs!
Sounds like Jeffery Tambor.
These have been a fridge staple in out home for awhile now. So good on so many meals. I also add a little bit of dried oregano flakes to our batches.
I've been using this video to make these for a few weeks. They're so easy and delicious. Thank you! Today, I'm trying use crushed red pepper, instead of peppercorns to see how it turns out.
How'd it turn out? I'm a beginner LOL
@@kaleywarner7615 I can say out all the pickled red onion recipes I have tried, I am new pickler for about a year. For my taste this recipe and Glen and Friends Cooking recipe are my best results. I find when you par blanch the onions it always turns out the best. Good luck and happy pickling!
Thank you chef! I use this recipe all the time to make pickled red onions, they alway taste amazing!!
Just made this yesterday - tastes superb! Thank you!
1:50
"clean as you go, always" luvit
"Clean station clean mind" - Bruce lee
Cleaning as you go is for peasants who canât afford a home chef, invest in bitcoin you fucking idiots and start living the high life like me
Thanks! That looks good My mother used to can and pickle many of her own vegetables.
I just pickle mine in salt brine ferment for about 5-7 days room temperature. No sugar just a teaspoon of balsamic vinegar. They will last weeks in the fridge when done. Of course they only last a week cause I tear them up. You get more of the good ferment bacteria which is great for your gut. Tip. just make sure the brine covers the onions.
Thanks for sharing. What ratio of onion, water, and salt? Do you add the vinegar after they've fermented and just before placing in the fridge? Do you have to cover the top of the brine with something or just a lid? For ex: sauerkraut needs to be covered with the outer leaves to ensure that all of the shredded cabbage remains below the liquid at all times.
@@KatarinaS. So its likely the .02 x âitem total weightâ = salt needed. At least thats the Sauerkraut method from Joshua Wisemen. I do .021 to make sure enough salt is in there. Id check out his fermentation video on it.
Panera has a steak and cheese panini with pickled red onions and horseradish sauce and I want to make it on my own. I LOVE pickled anything!
That sounds delicious. Iâve never seen that on the menu @ Panera. Where do you live?
They put it on their salads also .
Its pretty gross to me. I guess onions are an aquired taste. I grew up with powdered onion in my food so i never really tasted big chunks of onion or slices with my food before
Kayla Lawz me too!!
YES thatâs my favorite there. Pick 2 with steak and white cheddar panini with Mac and cheese is absolute perfection đ
Sam, I just made the pickled onions. I made pastrami last week from scratch, and my neighbor gave me some eggs laid last night. so I made a Pastrami, egg and pickled onion sandwich on sourdough and it was the bomb. Thanks for the inspiration.
lmao. him not using tongs is me literally cooking everything.
Tried this out today, looks delicious!! Iâll give an update â€ïžđ€€
Tasted them today on the first day, they taste sooo good!! Very sweet, you wouldnât even guess theyâre onionsđ€Żđâ€ïž
I think your comment is the oldest comment Iâve ever seen! đ making these now đđđ
@@TotallyYari. right! Damn near Bush jr presidency! â€đ
â@@TotallyYari. how is the comment older than the vid đ€Ż
Thank you for the simple easy to follow process Iâm canât wait to try this
This is a perfect recipe and Iâve used it several times. The technique could us a pro tip though to save a few unnecessary dishes getting dirty:
1- Put the raw onions in the jar youâre going to store them in first, add the lid, and shake them vigorously to separate them from one another
2- Add the boiling water to that vessel for the blanch
3- Carefully use the lid of the mason jar to âstrainâ the boiling water (you donât need every drop of water out anyway). I flip the lid upside down to use as a dam for the onions
4- Immediately pour your vinegar solution on top of the blanched onions
5- Smile since you donât have a dirty strainer or bowl to clean
Thanks! :)
God like.
I was looking for this comment. I also always just heat up the vinegar solution and skipped the water all together. But I didn't use apple cider
Righteous! âđŸ
Just made these right now. First time making them. Hopefully they turn out good, thanks for the video!!!
been looking for a good recipe for this. Looks great!
Tried these today and they came out perfect! Thanks!
Iâve just started pickling everything I can stuff in a jar, but red onions are a must have in the fridge at all times. The kids and I make chorizo street tacos and top them with pickled red onions and fresh cilantro. Youâll never eat tacos without those two ingredients ever again.
The way I do it is rice wine vinegar, equal parts white wine vinegar salt pepper one teaspoon of oregano one teaspoon of chili flakes one whole onion thinly sliced 1 teaspoons of sugar
Yes! The oregano and the rice wine vinegar make such a difference! So good
Pork belly and pickled onion tacos are to die for
Well, someone did die for it lol
I'm stealing this âșïž
Made these tonight, very easy. The brine tastes fantastic, canât wait to try them.
Love it! More pickeling recipes please đ
Have now made this about 10 times. Amazing. As Sam says, as gifts when you go to someone's house for a party or sports game, you'll be the hero and friends will ask you how you made them. FYI, you can use either Apple Cider vinegar or white vinegar. I personally prefer Apple Cider vinegar as Sam suggests because it has a bit more flavor than white vinegar.
Love that this guy is real and chill⊠thanks for the recipe
So I tried this and it was fantastic! It is now my go to recipe for pickled onions, thank you Sam!
how long did they take to fully mature into the jar that he removed from the fridge at the end?
This also works perfect with red cabbage. Red cabbage, an onion, some garlic and this recipe is perfect for adding it to fresh summer Tacos (or fresh Tacos in Winter :D ).
Brad from Bon Appétit also has a nice recipe for pickled onios. Just as variation
Whatâs even a summer taco? Just curious
Every single time I feel like making pickled onions I come back to this old vid, lol. Thanks!
Don't use heat at any stage of preparation if you prefer them crunchy
and allow more time for them to mature (if you can !)
Ade Fegan thanks for tips
I was wondering why he poured hot water on them
for sure, you can do it at home with small batches, hygyiene risk wise he aint taking risks though, I sometimes use your method at home but never in the redstaurant. we just cant take those risks.....
I don't think the heat matters for crunchiness. The brine pulls the moisture from the onions which shrinks them and makes them crunchy anyway. BUT you may have to let them marinate longer to get them crunchier. The same is true with pickles or pickled carrots.
I totally agree! Mine were fantastic
Made these once...Deli ious!!! Coming back again for the recipe. Thank you!
These are so good on everything; sandwiches, burgers, salads, grilled cheese, etc. Pro tip: cut the onions pole to pole instead of radial and they will have better texture and you'll have fewer tears. Otherwise I like this pickling recipe better than some others I've tried.
No
i tried this recipe and they came out great it tastes really good
Iâm subbed now I need these onions for my ceviche... Iâm obsessed with ceviche.. itâs so good so clean and so tasty. Make a ceviche Sam!!!!!!
Just made these, theyâre in the fridge right now! Canât wait to try them Iâm 3 days! Thanks for this recipe! đđ
How's it??
You can try them after a few hours honestly
@@leyah18 theyâre quite nice lol quite vinegary but nice, theyâre still going lol
Grabbing hot onions with your bare hands is the biggest Dad move ever! Haha respect
Made this and my son loved them. Had to make another batch for both my kids. Thank you thank you.
Used a bit less sugar and used as a topping for a bowl of ramen. Amazing - thanks Guys
A few slices of habanero chilli in there is amazing! So many options and they're great.
"It got real emotional up in here"
Omgosh this guy is great
Tried this for the first time this week and took it camping for poblano tacos and for hot dogs.
Camped with friends from my virtual book club -- who I met for the first time -- and they all had to have this recipe!
add whole allspice into the brine for a slightly different flavor. just makes it a bit different, but equally good.
Thank you so much!
I have never heard of this.
I may try it out!
I love 'em too! I use "green peppercorns" and put more in (since they are easier to chew , great flavor, and not too 'biting') Bon Apetit!
Great. Been looking for that. Only thing, I need the mixing ratio for the ingrediens that goes into the recepe
Iâve started to make these pickled onions about every 10 days. We put them in our salads. They are delicious and easy to make!đ
We will sure try it- Thank you!
This is awesome!! wish I hadn't eaten all my red onions, getting some more now to try this. subscribed. ty
Okay, need to try this and Ethan's version.
Thanks for the recipe! I just made this for tomorrow. Weâre having some friends over and my husband if going to smoke Korean style short ribs đ Next time I make these Iâll let them sit for a few days. Canât wait to taste them!
I followed this recipe they are awesome!!!!
Hey Sam, finished the red onion pickling experiment. Took lotsa pics and videos. Going to do a taste test when the fermented ones cool down to the same temp as the vinegar-pickled ones.
Thanks! Iâve been craving 5em & your recipe is so much easier!đ„°
Is it tasty??
Love your video! I will try to make some pickled onions!
Thanks so much! I'm recreating a pineapple and red onion pickle my friend made, delish in a duck thai red curry đ
I always use a bay leaf and juniper berries. And theyâre great on any kind of sandwich. Tuna, egg, burgers, roast beef, etc., etc.
Cute that guy thatâs following him around with that camera.
I made them, amazing! They are great with avocado
I love your channel! Trying this one today.
This recipe is awesome ! I use your brine to pickle Jalapenos as well. This is soooooo easy ! Thanks Sam !
Made these last week. So good, thanks for posting this.
When the cameraman desperately wants to be in a movie...
.. true .. was thinking about that too
Yep like an adult movie, I know what you meanđ
Itâs his son. Pretty sure he dgaf about being on camera lol.
How else is he gonna brag about being youtube famous xD
I love these onions! Compliment just about anything on the bbq. Thanks!
Hate onions but love pickled onions I made these several months ago and love them on tacos!
try it with ginger instead of onion ...
and try chunks of ginger instead of thin slices
you will love me for this !
What about both in the same jar??? đź
*_Pickled ginger.... Ahhh yessss!_*
Yes. You were right. I love you for this. Hahahaha
Would you recommend pickled ginger if you despise the taste of regular ginger?
I so need this for Lox and bagels đ„Ż
I did that but replaced vinegar with beer and seasoned soy sauce, was great đ
thank you for sharing
Simply delicious đ
Oh lord!!! Yessss they are delicious
Simple and delish. I can't believe it took me to 50 to discover such an easy and healthy way to boost my food. Thank you!
I usually have to speed these videos up, I find myself slowing yours down. Thanks and Cheers!
Just made one pint . Hope mine turns out as good as yours looks . Good video .
Thanks for sharing, I will use your recipe in my soon to be opening Mexican Taqueria they go well on most tortas and of course on âbaja fish tacosâ next to the slaw, guac and crema w salsa verde mmm am gonna drive my customers insane with flavor!!
Donde? Me encantaria ayudarte con recetas si gustas
You gonna pickle up some carrots too?
I tried this great recipe. I used pineapple vinegar instead. Thanks for sharing!!
I've never done that first boiling water step before... Just the hot brine and call it a day
I think the boiling water is to make it less pungent. But its to your taste.
I'm pretty sure thats actually how you're suppose to do it.
@@Christian-Sparkman I just do half vinegar and half water and some sugar and salt. Heat it up and throw in the onions once boiling. Bring back to boil and turn off
thanks for vid. that's an awesome table you have!
Yes the best condiment I can make myself lol I've been using red pepper flakes to give it a lill payyow.
I'll be trying these very soon. I know my son and daughter will love them. Thanks for making it so simple compared to the I've seen others do them.
Been making picklew for many years. Can you tell me why we use peppercorns? Don't belive they add any real flavour.Mostly they are discarded when pickles finished. I also use dried chillies and mustard seed. Same comment.
Sam... your cooking skills are awesome
Hi, can you reuse the vinegar for anything after the pickle is gone?
Yes! You can pickle more! And they will have a stronger flavor
Lol. âIâm not makin soaps and soups and junk like that.â I almost spit out my drink. Iâm gonna make these for sure. My daughter got them on her tacos at Quadoba and she is hooked. They told me they where simple to make and when I looked them up, this guy came up and now Iâm a fan of his. Funny how life works. â€ïž
I have to say my grandsons and I enjoy your show, we live in AZ, Scottsdale actually fountain hills az, we made a pilgrimage to San Diego just to eat at your not not tacos, my 5 year old grandson Stretch ate his three lamb tacos and had stollen mine. My granddaughter loved the tater tots? It was worth the travel to just enjoy your food and atmosphere. The experience with the quality of the food and service is an experience we will cherish a lifetime, thank you đđđ
Sam, I made these pickled onions last week and used them last night on my chicken and sausage gumbo as a garnish. YUM. Make some gumbo and try it, you won't be sorry. I had to add more to my gumbo.
Yum! About how long should you have them remain in the vinegar mixture? Just until they're completely cool? I have some sandwiches I was going to make tomorrow night and these would be great on them. :)
Keep them in the brine until you pull the last sliver out of the jar. These are pickled, so I think they'll last way longer than a couple of weeks in the fridge. They may soften up a bit, but I think they'd last months.
Thank you!
Add to the top of carnitas with cotija cheese and a avocado slice. Yum!
Wow, that's so specific it's almost random, but I can picture all those different things and different textures in my mouth. That actually sounds amazing.
thank you for recipes...Allow a recipe of vinaigrette? I want to make pickled onions
Hola Sam
Me gustó tu método de cebollas a la vinagreta.
I liked it!!! Thank you, Sam.
Iâm not blanching them, but I do boil the pickling âsolutionâđ
The lids usually seal after I tight the lid up. Then I pit them in the fridge.
And add thinly sliced jalapeños, besides peppercorns. Or crushed red pepper.
I put the final product on pizzas toođ€
Sam, how come you pour boiling water over onions then strain, then pour in "brine", where others heat brine on stove then pour over onions in pint jar?
Is there a cooking reason or is that that the way you do it?
The onions will continue to cook I assume and they will become smooshey and gooey.
What a pleasant voice you have!
Thank you for the recipe!
If you're going to process/can them definitely leave some head space. This is identical to the recipe I grew up with. Occasionally i will slide a bay leaf down the side of the jar as well. It makes for a pretty presentation.
GREAT video. Thank you.
Is the salt necessary, or can it be omitted?.