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 going to pour both of those into
this little pan and i want to bring this
up
to not quite a boil but i want to 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 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 five percent
now to this i'm going to add
salt and that was one and a half
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'll last if you wanted to but really
it's meant to be eaten quickly
now that's all you need for the pickling
liquid but i'm going to add some
telecherry peppercorns and that's
probably about a dozen peppercorns
i'm just going to 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 going to 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
okay 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 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 going to 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
going to 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 going to transfer these to a
mason jar now this isn't going to be
long-term pickling
this is going to go straight into the
fridge i'm not canning this we're
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
okay 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 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
okay 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 tamp this down so
everything is below the brine and i've
got a
cocktail muddler 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's poking up it's
going to be okay
and you can very easily because now that
you know that ratio of
one to one 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 gonna 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
okay 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 day long 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 going to show up in the
next couple of weeks in
a taco recipe that we're going to do
that was inspired by our trip to mexico
city last
summer we're going to use our homemade
chorizo and some potatoes and make kind
of this breakfast taco that we had that
was absolutely fantastic
this is also going to show up in a deli
meat sandwich we are making
a deli smoked roast beef that we're
going to slice
really thin for sandwiches so check
those videos out
definitely make this thanks for stopping
by see you again soon
you
