How to Make Pickled Onions~With Chef Frank

In this episode of ProtoCooks we make a quick pickled onions. A great condiment to have in your fridge for burgers, tacos and sandwiches. if you want to see what I am up to on a daily basis follow me on @ProtoCooks on Instagram.
Thanks for watching.
Makes 2 qts
4-5 medium onions sliced
2-3 hot peppers sliced
4 cloves garlic crushed paper removed
2 cups water
3 cups distilled vinegar
1/2 cup kosher salt
1/4 plus 2 tbsp sugar
1 bay leaf broken in half
20 coriander seeds
16 black peppercorns
Add water, vinegar, salt and sugar to a sauce pot & bring to a boil.
Split the onions, peppers and spices in half.
Place each half into a quart container & cover with hot vinegar mixture.
Cover and let cool to room temperature.
Chill will keep in the fridge for a week or two.
Camera, Product & Editing: Kyra Proto
Production: Karen Proto
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[@ProtoCookswithChefFrank]

I have added a recipe in the description.

[@crank9041]

ProtoCooks frank you can pin comments so they will be at the top of the comment section

[@robinsuj]

Hi Frank! How long do these last on the fridge?

[@desaiFER]

Chef~ may I suggest you do episodes on how to make dishes from leftovers? As now we are confine to indoors, maybe it would be a plan~ tq chef 😋

[@daphnepearce9411]

That's an awesome suggestion

[@matthewjohnson53]

Reheat your leftovers. Eat them. Then make more food. Wash. Rinse. Repeat. JOKING!

[@theotherguy4897]

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.

[@OurKitchenClassroom]

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!!! 💜💜💜

[@subhasish-m]

Ready in one day is really quick for Frank

[@DerekBolli]

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.

[@youdeservethis]

Great idea! Will be getting my own kitchen in April and look out! I will be cooking!

[@seanmaddex4104]

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.

[@MrCow579]

I am here once again asking for your ingredient list in the description to make life easier :D

[@ProtoCookswithChefFrank]

CowGames I have added a recipe in the description

[@MrCow579]

@@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!

[@bossshoang]

@@ProtoCookswithChefFrank you are a cool chef

[@Drew-cv5ns]

The problem with chefs is that we dont use exact recipes just approximate measures and be tasting until we feel its ok like that

[@MrCow579]

@@Drew-cv5ns while that is true, you still have a general idea of what you use right? :)

[@MrsEradicate]

Your how-to came right on time. I love pickled onions. 😋

[@vonum7530]

Kiss kiss after eating them haha

[@TromboneLoki]

Any chance of a short ingredient list in the description for when we come back to these videos later?

[@ProtoCookswithChefFrank]

I have added a recipe in the description

[@chironchan328]

@@ProtoCookswithChefFrank pepper spicy

[@Carebear75983]

@@ProtoCookswithChefFrank Thank you! Also, what All-Clad pot do you have? Looking to upgrade my pots and pans little by little!

[@samanthawyatt6641]

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

[@anaklusmos2114]

Very simple and quick pickle indeed. Keep your videos coming Chef!

[@ownblackjack]

I really enjoy the thorough and clear explanations you give, thanks for the quality content 😊😊😊

[@robertawestbrooks9531]

Awesome chef

[@SzalonyBezel]

Hey Frank, great video as always. My suggestion would be you showing these after they rested till tomorrow.

[@laparngantuk]

Agreed! Would be nice to see the result

[@johnadamczyk6213]

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.

[@fitzymac]

Thanks Frank, really appreciating these videos targeted towards what you can very easily do at home!

[@CabbageMeat]

Love quick pickled onions. So versatile and I always put them on tacos.

[@bagxx4128]

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!

[@HerBeautifulEyes]

Most well-liked chef on KZbin :) (hopefully babish doesn't see this... I still love you babish)

[@djidante8426]

Babish insists on not wanting to be called chef so you can love em both, no worries lmao

[@TheSaxAppeal]

Babish is a cook, not a chef so no harm done lol

[@TheMijito25]

I'm going to try this soon. I did your pasta video came out great! Thank chef!

[@osakadave]

Oh yeah! Pickled onions!

[@LilyWetherington]

Loving the frequent uploads! Great job on your videos! Can’t wait to make this!

[@sanjaysiddharth3614]

Awesome

[@elotaran]

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.

[@arturoreyes2119]

Take a shot every time Frank uses the rhetorical "Okay?"

[@TobyJin]

Thanks Frank, never thought of tasting or making pickled onions, will give this a go myself.

[@xianeley7440]

I keep seeing you make pickles on Epicurious and thought: I wish he’d make a video on his channel about pickles-and you did 😁

[@adamlee3772]

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.

[@mistywalker9563]

I hate onions and I still enjoyed this! I always learn a little something watching your videos.

[@luke_bass91]

Thanks Frank! I will for sure try your recipe for Easter! BTW, I'm loving your channel :D Greetings from Italy!

[@Robert-pl8sz]

Finished watching this and immediately started making some! Wasn't thinking when I tasted my mixing spoon.. Wow. That was a mistake.

[@KatarinaS.]

I did that too! Did it burn you the way it did me? And I don't mean heat. Pungent stuff it is!

[@ratimes8k]

Tried this today..didn’t follow the exact recipe but I did it !! thanks for the tutorial !!!

[@athenaNS]

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🤗

[@Lex2iLovesGucci]

Absolutely love your videos! My boyfriend is a chef and I love learning tricks from you that I can suprise him with!!!!

[@misterbryton1213]

Definitely trying this soon. Thank you chef Frank!

[@civilizeddiva]

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.

[@antzpantz]

Great video! The edits and look are getting better each time :)

[@pablogutierrez2918]

You should try adding some carrots, they are amazing

[@FeRCardenas0]

I just found your channel and it looks awesome! I'm looking forward to your next recipes/clases 🤓 Best of luck!

[@og1shinobi949]

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?

[@flowerofash4439]

Simple and affordable but tasty for sure 💯

[@the_absurd_hero]

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

[@topnotchbuilder8203]

Awesome pickling #1 supporter🤩

[@nancy9324]

I LOVE onions! Gonna try it someday❤

[@christianbatu9353]

great video, chef frank, keep it up!!!

[@mufflur]

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?

[@nirglazer5962]

Love the videos! Also don't think it's unnoticed you got a mic! keep it up!

[@annaleabrown4588]

Frank has a channel! omg!

[@aestivalis1]

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.

[@KatarinaS.]

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.

[@agila8473]

Hi Chef! I'm from the Philippines... i love your channel. How long will it last if i am not going to use pickled onions following your recipe?

[@CrashHeadroom]

*gasps* No all-spice!? You have shaken my very faith in your pickeling abilities sar!

[@gearholder8882]

these make for amazing sides on a barbecue

[@drewr5119]

The video is only fun if Frank makes the kitchen makes to cooking tools and gets his onions 🧅 from his farm

[@ultrainstinctstega]

He is growning his vegetables and growing his cows :)

[@rjoson24]

How long do they keep? And can I use other vegetables?

[@Airaxbr02]

1:00 bloop

[@quixoticalee]

Will you be making more pickling videos? There's a local farmers market where I live and i wanna get into more pickling!! :)

[@3MasterG]

For a Mexican flavor, try throwing in some oregano!

[@cutebear701]

I hope Frank will continue to show the close up view when he cuts things.

[@hanneskern514]

Hello Frank, would you might using the metric system next to your american units, that would be very nice, I'm a Big Fan of you. Greetings Hannes

[@KenKaneki-bd6uh]

Can i use jalepeño or different kind of pepper?

[@jakehorowitz1703]

Homemade pasta how to please!!!!

[@MrFiinay]

I love you frank wish you were my cool uncle I see on family gatherings

[@ultrainstinctstega]

FRANK! HIIIIIIIII WHERE DO YOU KEEP YOUR COWS :D

[@Kivex]

amazing =D

[@franfranky7282]

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.

[@franfranky7282]

honestly you don't need to follow the exact measurement, this is the basic for a pickled onions.

[@saratoga4126]

He just harvest those onions from his farm in Venus and got his vinegar made from ancient Europe

[@Katleespe]

Why plastic containers with hot water and not glass?

[@abhijithvijaykrishna3751]

Sir i am very big fan

[@antonbonin5003]

I actually think I have that exact knife you have. Is that by the maker Hiromoto?

[@ericromano8078]

This may seem like a dumb question, but if I omit the peppers, will the quantities in the pickling liquid change at all or does that stay the same?

[@ProtoCookswithChefFrank]

Oven temperature is sometimes the issue. All home ovens run a few degrees off. Next time bake them less by a few minutes.

[@TheStraycat74]

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

[@fehk]

WERE YOU ABLE TO FIT ALL THE ONIONS IN THE CONTAINERS

[@BabyMakR]

Why do you call the seeds Coriander but the plant cilantro?

[@Spicesauced]

Yo Frank,where did you find those Italian Long Hots,I am trying to find some.

[@Sverrath1]

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.

[@mousiebrown1747]

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.

[@Sverrath1]

@@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

[@RichardDMu]

Hi Frank! If I want to keep pickled onions longer, can I freeze it?

[@Thelastninjaman]

How long do these last for in the firdge?

[@Walctec]

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?

[@samanthashotwell4462]

They would not last one day in my home😋😋😋

[@lilme1193]

Why isn't show called Frank Cooks?

[@dooodooodooo555]

what is the reason some people put pickles in sealed mason jars and then put the jar into boiling water?

[@animeholictops1225]

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]

I dont know the exact science behind it, i just know that is the effect it has.

[@omikronweapon]

@@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.

[@youdeservethis]

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.

[@curtdevine6381]

Did this, and it tasted way too salty. I think a quarter cup of salt or less would be better.

[@davidgayhart9062]

Hey chef frank. Wasn't your nickname in college "quick pickle"????

[@peet4444]

Nice pickled onions but wish you would have shown the results in the end

[@doginaburrito2003]

How did he not cry while cutting the onion?

[@Pampaku]

[@fionarofl]

Frank, can I send you an apron (: ( :

[@KatarinaS.]

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.

[@KatarinaS.]

@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.

[@KatarinaS.]

@Jonathan Hatlee you're welcome, good luck!

[@SchwarbageTruck]

The real question: would you tickle a pickle for a nickel?

[@cactushahaha]

i come here to see you butcher a cow:)

[@davepurcell7184]

I tried this, it was salty as fuck. Apparently the recipe is only half cup of salt even though he says a cup