How to Make Pickled Red Onions Recipe - Glen And Friends Cooking

Welcome friends .

Welcome back to the kitchen .

Today , we are going to do a recipe that is super simple .

Um That for some reason I've never done on the channel before and that is a pickled red onion .

Now , I just put down three quarters of a cup of water and I'm gonna match that with the exact same amount , three quarters of a cup of apple cider vinegar .

And I'm gonna pour both of those into this little pan .

And I wanna bring this up to not quite a boil , but I wanna bring it up to at least a simmer because I need to dissolve in this salt .

And this is a super simple formula .

You want equal parts water and vinegar and you can use any vinegar that you want .

Uh white wine vinegar , red wine vinegar , apple cider vinegar , just plain white distilled vinegar , pineapple , vinegar , any vinegar that you want , as long as the acid content is at least 5% .

Now to this , I'm going to add salt and that was 1.5 teaspoons of coarse salt .

So for every cup of liquid , that is the combination of the water and the vinegar .

You want one teaspoon of coarse salt and you can just vary that up and down .

So you can scale this to as many onions as you want to do at a time or just down to one onion like I'm doing today and I usually only do one onion .

This isn't a pickle in the sense that it's something that you want to preserve for a very long time .

It's something that you want to make and eat quickly .

You don't really want this hanging around on a shelf or in your fridge for months at a time .

It will last if you want to .

But really , it's meant to be eaten quickly .

Now , that's all you need for the pickling liquid .

But I'm gonna add some tell a cherry peppercorns and that's probably about a dozen peppercorns .

I'm just gonna drop that in and let those steep with the water and the vinegar to get that flavor all the way through .

So I'll give that a stir just to help dissolve the salt a little bit .

And while that heats , we will slice up our onions .

So top and tail a red onion .

I'm also gonna put in some jalapenos and I cut it in half and peel it away .

And now that it's peeled , I just cut a wedge out of the root end and then I like to slice across like this and keep them really thin .

OK ?

The onion is done .

So now the jalapenos .

And I don't take the seeds out of the jalapenos .

I just cut them in rings fairly thin .

And I leave the seeds in and just before I started chopping , I put on a kettle to boil and that's just come up to a boil now .

So I'm going to move the onions and the jalapenos into this glass jug .

And I'm going to pour the boiling water over top and I'm only gonna leave this maybe a minute or two .

You're not really trying to cook them .

You're just looking to heat them up , soften them a little bit and this is gonna make them a little more receptive to pulling in the vinegar and the salt .

When you pour that over in a couple of minutes , now , I'll just drain the onions , get rid of as much of the water as we possibly can .

And I'm gonna transfer these to a mason jar .

Now , this isn't gonna be long term pickling .

This is gonna go straight into the fridge .

I'm not canning this or pickling it .

And those are two different things they're related , but they're different .

So the onions go in here now and the onions are hot .

So be careful .

Just don't stick your hand in and grab them because you might burn yourself .

So let's get a spoon and do this right .

OK .

So I've got a funnel and in go the onions and the jalapenos and you could add other things in here .

If you wanted to other vegetables .

Wow .

There's a thunderstorm .

Do you hear the thunder ?

Um , you could put other things in here .

You could put in carrots .

I know a lot of people like to put in carrots pretty much .

Uh , all you need are the onions , the vinegar , the water , the salt , all of the other flavorings are just what's going to make it special to you at home ?

Ok .

Onions are in there .

Now , we've got our brine or pickling solution and we just pour that over top .

It's hot , it's simmering , it's steaming and it all goes in and you just want to tap this down .

So everything is below the brine and I've got a cocktail mudd , which is great for this .

Now , you don't really want to crush it .

You just want to make sure that it's under the brine and if a little bit is poking up , it's going to be ok .

Um And you can very easily because now that you know that ratio of 1 to 1 water vinegar and one teaspoon of salt for every cup of liquid , you can add a little bit more and top this up or you could fill this jar , do two onions , whatever your preference is .

Anyway , so this is going to sit on the counter until it comes to room temperature and then I'm gonna stick it in the fridge and we'll taste it tomorrow , ok ?

So these have been in the fridge for , I'd say 15 or 16 hours .

And that's all it takes to pickle the onions and the jalapenos pickling doesn't need to be this giant daylong affair .

You can do it really quickly and you don't have to do a huge amount .

This is something that you can have in your fridge all the time that you can have on hand for sandwiches .

Tacos , barbecued pulled pork .

It's an absolute necessity for most barbecue brisket .

You have to have it with brisket .

So that is wonderful .

All the harshness from the onion is gone .

It's got all of these fantastic flavors .

You get a little bit of the , of the black pepper in there .

You get a little bit of the jalapeno , a little bit of heat that sort of lifts the whole thing up .

Absolutely fantastic .

I would encourage you to always have these on hand in your fridge .

Now , these are gonna show up in the next couple of weeks in a taco recipe that we're going to do .

Um That was inspired by our trip to Mexico City last summer .

We're gonna use our homemade chorizo and some potatoes and make kind of this breakfast taco that we had .

That was absolutely fantastic .

This is also gonna show up in a deli meat sandwich .

We are making a jelly smoked roast beef that we're gonna slice really thin for sandwiches .

So check those videos out .

Definitely make this .

Thanks for stopping by .

See you again soon .