how to make PICKLED RED ONIONS

Today, we learn how to make pickled red onions. This is a recipe that is basically a similar version of the pickled red onions we served on the food truck, but adapted more for home. Pickled red onions are good on almost everything, tacos, sandwiches, salads, and as you'll see in the next episode, caramelized pickled red onions are the best thing in the world and make my bacon egg and cheese something wonderful.
#PickledRedOnions #How-to #NotAnotherCookingShow
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[@jorgeliceaga7460]

Dude, you are in my top 3 KZbin chefs ever. Seriously bro. Love your presentations. They're imbued with the inspiration to attempt or not (as in the mandolin; I bought one, used it once, cut myself, washed cleaned it, returned it same day, way too dangerous; permanently banned from my home kitchen) the most daring things. Carbonara was intimidating. Watching these moves grows a chef's confidence. Thank you. You'll be at 3M subscribers soon.

[@Clairejart]

Seriously!! I second your comment!

[@Soren27]

Where the safety gloves and don't give up because one incident. Mandolins are incredible tools that take a little practice.

[@tougeika8267]

Cut myself twice over a few decades, still love my mandolin. Who are the other 2 for you?

[@Little_yuerand]

Top 1

[@Samgrey30]

I do not like people talking too much on a cooking channel but honestly this guy can talk and I'm hooked. He genuinely knows what he is talking about and has such passion for food and ingrediants! And he's so calm, cool and just an over all relax guy. So so rare to find such a gem like this.

[@tougeika8267]

I like how he keeps the camera angle so it feels like he’s leaning out the window of his old food truck to talk to us👍🏻👍🏻

[@melzw0rld962]

I love how passionate you are about mandolin safety 👍🏼👏🏽

[@jlopez47]

I recently started tossing my onion slices in Mexican oregano before adding them back to the jar when the brine goes in. It brings pickled onions to another level!

[@sampaioleitao]

Really like how you dive deep into every detail! keep up the good work man! Cheers

[@NOTANOTHERCOOKINGSHOW]

I appreciate that Sam! Glad you like it

[@WeezySBaby91]

Finally! A simple, straightforward recipe for pickled red onions! I've been looking for one for months. Now I can have them on hand all the time, the onion love is so real lol.

[@NOTANOTHERCOOKINGSHOW]

So glad you think so!! And yes, it is for real a thing!

[@中村磨美絵]

I made this onion and I use it a lot for anything like salad topping, sandwiches, tacos and even noodle dishes. Thank you for sharing such a versatile recipe!

[@robrobol4628]

Your description of the mandoline was spot on. You've got yourself a new fan.

[@anthonymoua2678]

i love the multiple warnings about the mando.

[@MrUwphotography]

Everyone with a cooking channel has done pickled red onion. Yours with the addition of toasted coriander seeds is a total game changer. I go pretty heavy on them. The look on people's faces when they bite a toasted coriander seed tells you everything. Thank you for a real pro tip.

[@dennisbrantley5493]

Great job you do some of the best cooking videos on the net

[@jungleboogie78]

I've been making eggs from the other video with these pickled onions for over a year but with normal vinegar. The taste was perfect. Just now tried it with red vinegar and the difference is night and day. It's wayyyy better with red vinegar.

[@luke125]

I did this with rice vinegar and it also worked very well.

[@gennibee]

Wow! One of the BEST video tutorials I’ve seen in a long time. Thanks!!! 👍🏼👍🏼👍🏼♥️

[@philippoon8879]

In the old days prior to accessible refrigeration, pickling was not only to preserve; it was also for sustenance purposes, especially during the winter or off season of fruits and vegetables. When things are in season, the farmers often still have a large surplus for their own use and they had to develop a way in stretching the shelf life of these food products. Goes well with fatty stews, richly flavoured foods, sweet foods, salads and sandwiches.

[@kamikaza3334]

Most balkan and eastern european countries still do this till this day.

[@lindabenish9716]

Genius and passion, it’s a beautiful thing to watch.

[@lorizr4400]

Made this yesterday and tried today, it was really good. Thank you!

[@dlotusblossom8255]

I so agree with you about the mandolin. I ended up in the ER one Sunday using a mandolin to cut carrots.

[@josephhaynes3017]

Excellent execution. !

[@nogueirad]

Your videos is a joy to watch. Thanks!!! The music is always great too.

[@h2t26]

This is like my 5th pickling video and it seems everyone has their own recipe and i mean even down to having a different combo of the basic brine.

[@tingarini]

I ran out of salad dressing and used the picking liquid from a batch of these picked red onions instead and it was amazing. Pretty sure I'm never going to buy salad dressing again!

[@notconvinced2204]

This worked very well for me. I put those things in EVERYTHING I did it with red onions and today I’m doing it again with white onions cus the store has been out of red ones for weeks now. It’s so simple that I don’t know why I was afraid of doing it for so long.

[@jamesmorrison7847]

I previously had made some pickled beets, so I just added an ounce or so of the beet pickle juice to my picked red onions and let me tell you they are RED RED. And they are delicious. I had them on a homemade cheeseburger and wow!

[@donschenck2466]

Fantastic tutorial. Thank you for making this video.

[@jennyphung8913]

It was a hit with my family!! Thank You for the clear instructions!! First time ever making this and I did add more sugar though because we like it sweeter.

[@TheWutangclan1995]

My job has a mandolin and we use it whenever we don’t have a industrial kitchen size carrot shredder/machine. I remember one of my former coworker shredding carrots with it barehanded with no cut resistant gloves. I too hate using the mandolin because I know I will cut myself on it. But the key to it is to listen to your gut where if you think you’re about to cut yourself, stop and move onto the next piece, even if you’re wasting food, or just wear cut resistant gloves.

[@michelroy7578]

I just love your recipes and videos. So inventive and crunchy, tasty, and colorful. Love it! Thanks for sharing. 😋

[@apachedisco]

Pickled onions are the shit on everything. Absolutely have them in a jar at all times. Peanut butter toast with pickled red onions is a treat!

[@grinolade]

I did the rootbeet thing in culinary school, it really isnt needed, neither is adding red vinegar. Its deffently not gonna hurt the pink/red vibrant colour but Id focus on the flavour of the vinegar since the onions actually do get the beautiful colour just by staying in the liquid by themself for a few hours. Nice guide tho and good idea wieghtening awareness about the mandoline, hopefully people doesnt get entirely scared off from using it haha, its a great tool. Peace from Denmark

[@zeigknoechelbruder]

This might not be another cooking show, but if it was a cooking show it would be the best ive seen so far!

[@susanlooeezy]

You are a star…keep it up!

[@OuttaDisWorldGamer]

The best explanation ever thx I’m picking my onions this year first time thx again ewa

[@komalpreetbrar7740]

Wow, I'm going to try making pickled jalapenos using this technique!

[@NOTANOTHERCOOKINGSHOW]

Thank you! youre gonna love them!

[@MusicPlaylistsChannel]

@@NOTANOTHERCOOKINGSHOW Hi! Can I add a bit of ref wine to it?

[@charlesroberts3910]

Me too I had a bumper crop of jalapeños

[@charlesroberts3910]

Pickled couliflower is good too

[@begrackled]

Yes. Spent years doing prep and cold side (badly). Can confirm the towel is the correct answer for the mandolin.

[@justynmacfarland9322]

Exceeded family's expectations! Loved by all when I made it and served it with Indian curry for dinner! It had a perfect balance of acidity and sweetness to compliment any dish! Thank you! BTW, I used my mandolin with hand guard for quick and easy prep😉

[@alexmanigat]

Made this last week! And have been enjoying it soooo much I had to come back and leave a comment. The roasting of the spices took the flavor to the next level. Thank you so much!! Sincerely, Your newest Subscriber 💛

[@fezkid1]

I felt your apprehension to the mandolin in my soul! Having taken off a chunk of finger myself

[@carolynhurwick3855]

So enjoy your videos.. I tell everyone about your Channel. I feel the way about my mandolin....it's here someplace, I forget where I put it.

[@1995melw]

You, Babish and Weissman are IT. Thanks for the tutorial

[@adrianmontano371]

I agree about the mandolin. I lost a portion of my finger tip to one of those.

[@DerekBolli]

I use honey instead of sugar when I pickle onions. Great work 🧅🥰

[@yumbrella2788]

IMMEDIATELY for my game day tacos 🌮 Thank you!!!!

[@KO-wu2og]

Good presentation. Good recipe - He took it up a notch from other video recipes on same topic. The roasting of spices. Good music.

[@MichaelCocivera]

I got into using cardamom pods bay leave and mustard seeds whole coriander and black pepper with a little less sugar. It works really nicely.

[@billiegoat4240]

ALSO: the acid in the venegar breaks down the metal of the screw top and you eventually get that metallic taste.. so throw some parchment paper in between your liquid and the metal jar lid 👍

[@davidfein3123]

Coriander seeds can be found in Asian markets, it is a staple

[@lorettashumate446]

I will try this later today. It reminds me of 'Aunt Nelli's pickeled beets'. The sweet vinegar taste I imagine will be similar (I love her beets). Thanks for doing these shows, between you and Vicenzo's plate I can cook better than I thought I would on my on.

[@eamonlong]

I’m doing a big bbq next weekend and these will be an ideal side. Love the channel

[@sssss7730]

Thank you !! I just made some pickled red onions. Can't wait! to eat them!

[@BoEkingster]

exactly the recipe I have been looking for 💯 awesome job bro yes, must use the plastic saftey device that holds the veggies as you use the mandolin... I thougt every one came with one when you guy it. I prefer a knife as well btw

[@billiegoat4240]

Pro-tip! Cut onions linearly along the natural indentations to reduce tearing the fibers and reduce tear-producing odor!

[@lee02jepson]

OMG did you say caramelized pickled red onions!!!! Oh I gota do this! That kicks Caramelized onions up a number of levels.

[@johnr.5706]

Nice onions. Piled high on a BBQ pork sandwich is my favorite way to use them.

[@NOTANOTHERCOOKINGSHOW]

That exactly what I love as well!

[@dgallag339]

Haha you cracked me up with the mandolin.

[@NOTANOTHERCOOKINGSHOW]

haha thank you!! I hate that thing!

[@eswillie]

My thoughts exactly on the mandolin. I use a santoku or other Japanese blade, as precise as the mandolin, and safer.

[@DaveTh3Ninja]

Gorgeous pickled onions. I had no coriander seeds , so I subbed fennel. Burgers may never be the same in my house ever again. THANK YOU!

[@IGagHer]

i pickle my onions for carne asada tacos with lime and it comes out the best

[@iluomobravo]

Watched this 3 days ago and today they were ready. UHHHH-mazing!!!!

[@RCW-Designs]

I'm so hungry for some shredded beef tacos with pickled red onions now. You should try pickled fried onions or whole fried pickled okra. A local BBQ shops makes them and it's so freaking awesome! The pickled fried onions are fantastic on burgers.

[@NOTANOTHERCOOKINGSHOW]

Hell yes!

[@orvillealdrich7601]

Awesome vid! Love the buildup to the taco that looks crazy good! Definitely going to be a must-try for us - thanks for sharing!

[@bphilipnyc]

You can find coriander seeds at pretty much any Indian grocery store. Awesome channel!

[@venkateshsaranathan3932]

Whole corriander seeds can be found at the local Indian grocery store.

[@kaiju_k5042]

Just made a batch using your recipe, I was out of cumin somehow but followed everything else exactly, can't wait to try them! I've read about 30 pickled red onion recipes and yours looks the best so I decided to go with yours :)

[@garsox]

Should've showed the scar...bet it looks just like mine... I ALWAYS use the guard now... Great recipe, Thanks

[@shawnmaybush5862]

Personally, I like the sweetness of apple cider vinegar to make pickled red onions. The redness comes from whether they are pre-pealed or not. It really depends on the onion itself. If you're picking up a dark red onion or a light purple onion dictates the color you end up with, regardless of the vinegar used.

[@jimbojet8728]

To guarantee the red colour just place a small piece of beetroot into the mix. Leave it in the jar for a few minutes, sorted!

[@milesthomas932]

Love the simple recipe with details and tips and all the good content. Noice.

[@kopballe3r]

Thanks for always posting the tracks you use. Love your videos.

[@ScottHead]

This looks fantastic. Going to try it. Thanks!

[@thomasmanzi2711]

Watching your excellent videos has helped me up my skills and add to my home menu. Excellent production and editing .

[@bradroth2249]

Great on pulled pork and guacamole taco.

[@davidcastro4755]

Wow bro I’m so glad I ran into your channel. You make your amazing recipe easy. Keep up the great work.

[@pakviroti3616]

On the topic of mandolins. I use them all the time and I have never cut myself. How, you might ask? I use a cut resistant fiber glove. They're relatively inexpensive and come in 4-pack from Amazon.

[@CliffG]

Thanks for the stories about why to never use a slicer.

[@linnieb1063]

Easy and fun

[@rickilynnwolfe8357]

Definately gonna make these great for toppers and so easy wow ..tks Steven

[@NOTANOTHERCOOKINGSHOW]

Anytime Ricki!

[@myownruin187]

Thank you this was a huge help, I’m planning grilled jumbo shrimp with white cabbage and this onion recipe.. thanks again, love the channel it defiantly improves my bachelor game.. 🙏🏻

[@charlesroberts3910]

How do you use the white cabbage with the shrimp

[@ritabrandow1318]

Thank you I will have to try this

[@katherinec8396]

I love your channel, the recipes are easy to follow !!!

[@saynotohookups]

I tried pickled onions at a Mexican chain. They are good.

[@brettschneider2908]

I had these on tacos at The Screaming Goat in Sarasota. MMMMmmm so damn good. Watched this video and made them here at home. Packs a lot of flavor punch. Will be making them a lot. Thanks. ;-)

[@CookingwithStephennJacklyn]

Steve those pickled red onions really look awesome and I'm sure they taste delicious as well. 👍

[@NOTANOTHERCOOKINGSHOW]

Thanks Jacklyn!!

[@gigimine69]

All of my mandolins have the safety guide to hold what you are slicing.

[@Panneapple]

Great recipe! I've never had any trouble with my mandoline, personally, but that might just be because I don't cut my onions in half before using the mandoline and when I peel the onion beforehand, I make sure not to rip the roots and the skin layers, I only peel them backwards so that they give me have a bit more grip. Then I slice the onion and once I get to the last two or three slices, I'm extra careful and do it a bit slower to make sure the only thing that's getting cut is the onion, not the roots or my own fingers. Almost no waste!

[@PatrickJaszewski]

They're as tasty as they look too!

[@NOTANOTHERCOOKINGSHOW]

i love the color of these things so much.

[@rottinhottie]

I am swooning over that sick intro cut! Pickled red fasteners 😘

[@wisdom0of0trees]

Natural Grocers carries whole coriander seeds in their bulk spice section. I got a huge bag today for a couple bucks.

[@musicplaylistize]

I had these onions once in the best salad i ever ate. Im trying this and if it succeed, ill love you 😍

[@mikeforrest431]

Verdict?

[@musicplaylistize]

@@mikeforrest431 The recipe works ! You should try it (don't be afraid to play with the water/vinegar/sugar ratios)

[@Julien-bt7fd]

Very nice video. I'd call that a guy who loves to do it a little differently. Nice and fresh.

[@dailydriven991]

I’m a little late but...hot damn you guys. I just dry rubbed and smoked a pork shoulder for 9 hrs. Shredded that bad boy up, tossed it with a tiny little bit of key west lime juice, slapped it on a kings Hawaiian roll, topped it with a little bit of sharp white cheddar, and THESE gangster pickled red onions. I swear it’s one of the single best bites I’ve ever taken in my life. Thank you for this!!!

[@MailOrderGamers]

I'm making these asap

[@andrewluera5976]

Great video!...well made, informative, great beat over the entire video ... cheers chef.

[@flowergrowersmith449]

I have to make this recipe cos the onions I grew are starting to sprout! If I don't pickle them I'll have to throw them - so thank you for this.

[@annek1226]

Donate them to a food pantry!

[@HbkRick]

I’ve had a habanero pickled red onion served on the side of a sandwich. You gotta try that out. Make a torts cubana with a cilantro lime sauce and the red onions. Hella good

[@gonzisonsbc]

I love pickled onions and shallots.

[@michellelyon3149]

I just tossed my mandolin in the rummage sale box. A good knife is all you need 😉

[@curtishelstrom7483]

love the background music very unique adds a lot great vid

[@mattmurray6696]

Keep it up Steve, so many awesome new ideas for things to make because of your show. Hope all is great for you!

[@NOTANOTHERCOOKINGSHOW]

That makes me really happy!! I aint gonna stop!

[@k4kev12]

Solid recipe thank you!

[@imhangryyall]

Love pickled onions! Thanks for the video!

[@davidibarra7854]

Wow. I think I will eat that in one sitting. Can you make a video for a gallon one. ❤😋

[@faulker6751]

dude! i so love what you are doing! i will definitely will be joining as a patreon very soon ! i've spent all afternoon on memorial day just watching ! i'm an aspiring home cook , and as such im always looking for simple fresh dishes , with ingredients i can actually get here in Oklahoma City . you sir are my role model , i have followed thru all of the taco series on this and its amazing! i will have my smoker fire this weekend and with any luck i will be reporting back with success with your COCHINITA PIBIL tacos! thanks again brother! and keep up the good work!