- Hey everybody I'm chef
Tom with All Things Barbecue
and today I wanna show you
how to do a basic quick pickle
with some red onions.
Alright I have one large red onion
that I've sliced really thin here.
And then I have a pot of boiling water.
I'm gonna take this water
just to soften these up a little bit.
And let these sit for just a minute.
Alright, so only about one
minute in the hot water,
and then we'll strain it off.
Let's set these aside,
we'll get to work on
our pickling solution.
We're gonna add to the pot
three quarter cup water
and three quarters of
cup white wine vinegar.
The only other thing we're gonna add
to this basic pickling solution
is a teaspoon and a half of pickling salt.
Alright, so we're gonna
bring this to a boil.
Allow the salt to dissolve.
And as soon that comes to
a boil, we can turn it off.
The salt is dissolved.
And we'll move on to the onions.
These onions have softened
up just a little bit
so they're gonna have
a little bit of bite,
but not so much that it's
like you're eating raw onions.
Pack these into out pint sized jar.
And then add the pickling solution.
Fill that right up to the top.
Alright, we're gonna throw a lid on here.
And this will go into
the fridge overnight.
We let the onions soak
overnight in the refrigerator,
so let's dig in and see how they taste.
They have a really beautiful color to 'em.
Let's take a bite.
Those are just right.
It's not too sour, the texture is perfect,
thanks to that quick soak
in the boiling water.
I mean this is a really
great jumping off point too.
You know as you do this,
and you can experiment,
you wanna add some different
herbs and different spices.
See what you like in there.
Maybe make it a little bit spicier.
Whatever you wanna do with it.
This is a really great jumping off point
on how to make a really quick pickle.
Now these will be fantastic
for spicing up your sandwiches,
your tacos or whatever you like.
And they're good in the
fridge for about a week.
But thanks so much for watching.
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And if you have any questions or comments,
or there are any other tips or techniques
that I could help you out with,
let me know in the comments
section down below.
For more recipes, tips and techniques,
head over to the sauce.atbbq.com.
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