Find myself back in childhood memories, learning again how much I can do with limited ingredients it's the butcher I miss the most haven't been able to get there in a bit.
Another clear and simple set of instructions for something *so* much more delicious than its ease of preparation would imply. These are so pretty when done with red onions, too! Thanks, Chef!!! 💜💜💜
@@ProtoCookswithChefFrank Sweet! Thank you so much :D Also; my family LOVES the dish with the potatoes, carrot, onions and chicken :) We're making it weekly now I guess!
Great recipe. I made a smaller sized version with 2Tbsp salt, 1 cup water, 1.5 cups white vinegar and 1Tbsp liquid honey instead of sugar for the pickling mixture. Sliced 2 onions, 6 cloves of garlic peeled, black peppercorns, coriander seeds, and a sliced green chilli. Also added some celery seeds. This made enough to fill a 1L Sistema container and after a day or so the garlic cloves were tinged light blue :) Was delicious and I will be making some more soon. Many thanks.
We always use these on oven toasted sub sandwiches on sub buns / bread. We don't typically boil our vinegar we just slice in rings and soak in white vinegar and of course SALT
Just finished putting my first batch out to cool. so excited to try these out with a some pork katsu sandwiches that I am making for dinner. I appreciate the simplicity of the tutorial and the versatility.
that technique of cutting the onion is 100% the best way. So many people learn the shitty other methods, but the way you cut it is definitely the fastest and most efficient.
Thanks chef, great video. Had to laugh though at 1:43 : Chef Frank: "Take the ends off, you can use them for stock, you don't have to throw them away." Next second: Chef Frank throws onion ends away.
I have no idea if I like pickled onions or this recipe in particular and have seen only five seconds, but I press a thumb up for that thumbnail alone... and just because I think it's great that you make short videos of 'little things' that you can learn without a lot of hassle. Really a great channel!
Good video, I like how you encourage people to use the scraps of the onions in stocks. I home pickle traditional British style onions or shallots which takes more time but this is a great starter.
My sister loves pickled red onion, she eats them all by their own😂💖 Her birthday is coming up in a week so I can make this for her birthday dinner!! Thank you for the lovely idea and recipe🤗
Hey Chef! Could you share some knowledge on the the importance of cleanliness of the kitchen. What products do you use for the kitchen and how do you cleanse the produce and meats when you bring them home from the market?
You fantastic, wonderful man! I just re-watched the Epicurious show where you made the pickled red onions, trying to guess the measurements from the short action shots of you adding all the ingredients to the pot. I'm glad I found your channel (and this recipe) because I totally misjudged the sugar and salt ratios... My pickles would have been really sweet and probably not salty enough. But I have learned from the salt master! Thank you
Perfect! I made your Pickled Peppers and Onions recipe from the Epi: Nachos video. I still have a few jars left. Once we finish those jars, I’ll try this recipe next. Thank you, Chef.
Hi Frank, big love from the UK! Started watching you on Epicurious a while ago and when I found your channel I've been binge watching your vids. Any chance of any simple meal recipes for college/ uni students?
How long can you keep pickeled onions? I quick pickeled some red onions over a month ago and was curious if I should toss them or if they're likely still good since pickling is a way of preserving food.
If they look ok, smell ok, taste ok, and haven't turned to mush, then they're likely still fine. Well, not 7 months later, I just noticed when you posted. Hopefully you finished them off soon after posting, using your senses as a guide. Pickled stuff like that can usually last for quite some time in the fridge.
could you do this with Green Onions? just cut off the roots, and trim to length so they fit in the containers, then stack them in vertically? or slice them fine... do one container one way and the other the other. that would be interesting
They taste amazing, thanks for the video! The only problem I had was that they were way too salty. Is it possible that the type of salt can change the result that much? I'm using iodized household fine salt.
Cut table salt in half!!! He used kosher style salt-some say it is much like pickling salt in the size of the grind. Remember salt is basically rocks of the mineral, mined from caves. It either comes from the rocks into the sea, or from the sea into ancient deposits which become salt. So the size of the grind is arbitrary. It’s a lump of mineral.
@@mousiebrown1747 yeah I definitely prefer to just weigh the salt instead of measuring the volume. Normally I just taste the food and add salt after to get to the level I want but with a brine I'm not sure I can do that
Hey Fank! I made the pickled onions but they are too salty for my taste.... Is there a way to make them less salty afterwards? Maybe by adding more sugar or water?
Instructions feel free to correct me, if I got something wrong. In sauce pan: 3 cups of distilled vinger ( 709 mL) 2 cups of water( 473 mL) 1 cup of kosher salt ( 237 mL) a little more than 1 quarter cup of sugar ( 83 mL) Put it on stove , and just bring it to boil until all ingredientes is dissolve. ( keep it hot until need to pour to the container) 4 to 5 onions (depending the size and type. Spanish onions tends to bigger than other onions) cut them in halves and then cut them sideway, thin slice but not so thin. 1 jalapenos or any chili pepper you want. Cut them up 2 garlic clove (teeth) peeled. Used deli containers, in the video Chef franks use two 32oz. on each containers add one peeled garlic clove. 1 bay leaf, cut them in half and add it to each container. a mixture of peppercorns and coriander seed (50/50). Once mix add half on each container. stack one layer of the chopped onions and then one layer of your chopped chili pepper. Repeat this until the container is full( not so full though). Add your brine mixture until the container is full of the brine. cover the container and the let it rest in room temperature for an hour. Then store it in the refrigerator for 24 hrs.
It creates an vaccuum effect and makes it air tight, which results in them being good for longer so you dont have to use them as quickly as you normally would.
@@animeholictops1225 hot gas expands, so it probably pushes out between the seal and the glass, which doesn't allow air back ín, as the vaccuum tightens the seal. not entirely sure though.
Laughing so hard because in these videos he uses normal ingredients; in the Epicurious videos he sails his own boat to his secret lair on his secret island to grab his ingredients.
That's a lot of salt. Has anyone tried making these and felt that they were too salty? I like salt but don't care for my food tasting like the ocean. Salt should enhance the flavor, not overpower it. I'm just curious if I should adjust the salt content or if those who've tried it feel that they were perfect as is.
@Jonathan Hatlee Yes, it is way, way, WAY too much salt. Every other recipe calls for a teaspoon to a tablespoon of salt comparatively. I saved mine by pouring out the salty brine and saving it for later use and then diluting the pickled onions with more water and vinegar and letting them sit in that a few days to let osmosis do its job. Still pretty salty but not anywhere near to the point that they were. Besides the oversaltedness the recipe was great and my family loves them. I'm able to use them now with low salt foods, I wish I'd been making these all my life. Great on sandwiches, salads, hot dogs, hamburgers, anything really. There was no way I was going to throw them out, I made a double batch and I'm too cheap. Vinegar can last forever, especially in the fridge, so I'll just make another really big batch in a couple of weeks once I finish off the rest of the first batch.
