well hello there friends today we are pickling some red onions stay tuned i'm going to show you how to make it remember thumbs up if you like the video subscribe to the channel and ring that bell pick old onion coming up right now friends we're doing it together [Applause] okay friends well let me show you how easy it is to make those pickled onion we're using a red onion you can use white if you want but it's really made with red onion usually and uh so we're gonna make them really quick okay we're gonna cut
them and then we're gonna put them in in hot water and let them uh soak in hot water for about 20 minutes first so i just wanted to show you the correct way to cut the onion my friends remember you see a lot of people cutting against the grain that's the grain i call it pulled the pole i pulled the pole you never want to cut against the grain unless you're making an onion wings if you're gonna make this kind of onion for better texture you want to cut them pulled to pole never against the
grain okay i got red hand because i've been cutting onion and so you cut them in half right and then you take your half and remember pull the pole right and you just cut it like this that's it and thin thin thin you want to make sure it's super thin friends okay because if they're not thin so you're going to get over there or you're going to get over there right you're going to go there and then it's a little a little loose right so just put it down and continue like this and slowly slowly
until you get to the end okay now you got him like this and you see nice and thin and and long straight so we're gonna take them we're gonna put them in a bowl and then on top of them friends i should have had my scraping tool but i didn't have it there we go we're going to push them down and we're going to put some boiling water on them for about 20 minutes my friend 20 minutes that's all we're going to do we're going to leave some boiling water in there and we're going to
make sure they are just about 20 minutes half hour 20 minutes and then we're gonna make them we're gonna do the pickle juice we're gonna put them in the pickle juice and know what i'm gonna do that's it i'm just gonna leave him like that don't do nothing to it don't worry about no salt no pepper no nothing just put them in boiling water and then and they're going to take an um jalapeno pepper they're not too spicy you can use whatever pepper you want and then we're going to cut them in half and then
we're going to cut them in half again and we're going to cut them in half again i'm just going to clean the seeds in there see see how i do it i just take my my my paring knife and i just clean them like that and we're just going to leave them all like that and we're going to put them in all right the container i'm using is about a three three and a half cup container i'll give you the exact measurement while i print the recipe we'll put them in there welcome back in 20
minutes uh when all those onions would have taken a little bit of time and to soak and then we'll come back to 20 minutes and we'll finish it together okay friends 20 minutes half hour and you can see they get it they softer and and it's got to contribute to the color not only the texture but the color it's really important the red on the outside of the onion is going to take a color a little bit of the inside as well but it's mostly for the texture that we're doing this all right so now
we're going to strain this we're going to let them strain and while they're straining let's make sure yeah what i got to imagine this strainer that's okay i'm just going to do that while they are finally straining then what we're going to do friends we're going to make our brining and so i got a cup of red wine vinegar use whatever miniature vinegar makes you happy some people even use uh lime juice or lemon juice or rice wine vinegar white wine vinegar whatever makes you happy there is no right or wrong and it's hard for
our vinegar half water and we are going to put some sugar because at the end of the day i don't want my pickled onion to be too too acid so i'm putting a little sugar in there it's really up to you don't like the sugar then put it in and remember it's a condiment so putting salt and i got a tablespoon of salt you notice i'm measuring everything friends cumin seed i don't know if you've ever took a a sniff of a a container of cumin seed i like now i'm going to put it a
little okay because i don't want it to be like everything i'm using is my uh cumin seed and my onion i'm going to stretch like human it's got to be in the background black peppercorn you're hardly gonna know they're in there but they still give you a je ne sais quoi a little bit of spices in there the aniseed we're gonna put them at the end and the chili peppers we'll put it in also at the end the fix it we're going to mix this up so the sugar dissolves and we're going to take our
onion and we're going to put them in the jar this is a uh a 750 millimeter uh 3 cup a jar and you put them in there and you see the onion nice and soft and we're going to let them at room temperature for a couple of hours before we refrigerate them i promise you you can refrigerate them for three weeks and they're delicious three weeks not an issue at all another problem arose in the fridge in the fridge you see that's a perfect amount that was one and a half onion they're big in here
in florida we've got big red onion so it's really up to you how much you want to put in i like to fill my jar up you see and pack it in and what i do is i take the peppers and i put it in now they're not going to give much heat first of all because those peppers are not very very hot but um they give you a little bit of heat i mean they're a little hot i mean not really really really hard i'll give you a little bit of hot we're going to
put the seed right there on top you can put it in you can show it it's up to you and then we're gonna put a brining liquid right on top of it i'll probably have too much yeah no kidding i have way too much that's okay there we go and now what we're going to do we're going to put push it in let me use this to push it in to make sure it goes right in there i guess the onions are a little bigger than i'm normally using but i'm just a little bit more
that's it not much we can do with this we'll close this up we're going to leave it at room temperature for about um two hours we're refrigerated and tomorrow they're gonna be delicious i like them cold however you like it friends that was my recipe for piccold onion i hope you like it remember thumbs up if you like the video subscribe to the channel and ring that bell thanks for watching we'll see you in the next couple of days for another fantastic video [Music] you
