Rick Bayless Pickled Red Onions

[@alanpena6373]

There is no international chef that put more passion, respect and love for our Mexican cuisine than Rick, Mexico loves you Rick.

[@juangalvez8594]

Rick, I must tell you that much respect to you for NOT putting sugar in the mix. In Guadalajara where I am from we have a dish called tortas ahogadas, and our blend for that dish has oregano and pepper with salt as well as 50/50 vinegar and water. and I will admit, I do put habanero in it too. Superb condiment. burgers , hot dogs, chochinita, carnitas, you name it. it goes well with all. Thanks

[@angelmidknight3119]

He didn't put sugar in it (?) In Yucatan we make it exactly like Rick made it.He mentioned it several times it was how it's done here, we don't put habanero often because all our sauces are habanero based.

[@mjw12345]

For my information - why are you unhappy with addition of sugar (?health concerns or something else)?

[@juangalvez8594]

@@mjw12345 trying to avoid diabetes, I have lost 20 Lbs just by cutting sugar. We live in a society where everything is loaded with sugar. Big pharma and health system here won’t tell you that you are poisoning your body with sugar.

[@mjw12345]

@@juangalvez8594 Thanks - certainly agree on the diabetes concern.

[@donniedarko444]

Thanks chef for keeping recipe "authentic". Immediately admits to adding and untraditional ingredient that you do consider alright to use. Gotcha boss. Good job. 👍🏻

[@CaptainKseadog1]

Rick, i have been watching you on your Mexican food shows for years. Lost track of you, but so glad to see you again on YT.

[@visualonestudio]

Rick, you always know the best way to cook everything. I've made red onions with vinegar and it never tastes as good as restaurants. The answer is limes! I'm a gringo living in Mexico, just like you did. I'm always looking for ways to cook Mexican food better than I can buy outside. And you always deliver! I never go to restaurants anymore because my house has the best dishes. Even the neighbors know, they said when I cook it smells like a five star restaurant.

[@gregjones3660]

I know…

[@garay7826]

This is the greatest thing I’ve ever seen on KZbin!

[@Pipedog42]

I make mine with apple cider/white vinegar combo, the cost of limes would make this style INSANE in Northern Canada. That said, I also spice mine RIGHT up and I oft eat them in an Almond butter sandwich ... SO good. :) Nice recipe. Thank you. :)

[@weston.weston]

I ❤ your kitchen, Rick. I followed your television show for years, it was such a great show. I don't see it on air anymore. Glad to see you here on KZbin! I enjoy your content, I learn so much.

[@cristoroi420]

Rick gives a great contribution to Mexican food and culture. Thank you, Chef Rick.

[@seanbassett4817]

Love pickled red onions! Literally had some with my lunch while watching this video. Yucatán chicken bowl from Mexican everyday topped with pickled red onion!

[@nickwalker2372]

Hi, I grow Manzano/Rocoto Chillies here in NZ and used your recipe for Rocoto with onion pickle which was good. I used this recipe and combined Red Rocoto with it. Well worth the effort...... Keep up the good work.

[@carleenmiller6462]

Aloha. Have watched “one plate at a time” for years and have a couple of your cook books! You are the Bomb! Aloha

[@TheCharles303]

I’ve been using the technique from your video a few years back. I generally add Mexican oregano, fresh ground cumin seeds and coriander seeds. The coriander makes it more versatile flavor wise for Mediterranean and middle eastern dishes that I add my onions too.

[@brentmiller73]

I am going to try that next time. Thank you, for sharing. =)

[@stephenjamesmoore9392]

I like the idea of adding some additional flavors. The two you mentioned are household favorites. If you were adding them to this recipe, how much do you typically use? Do you toast them off before crushing them? Thanks in advance!

[@TheCharles303]

@@stephenjamesmoore9392 I have toasted them and not noticed a difference. Generally for a quart of pickled Onions I’m adding a tablespoon of each. Sometimes I’ll add some fresh oregano. I have noticed it doesn’t add much flavor to the onions. Instead the pickled seeds add the flavor burst to the bite.

[@JohnnyDaines]

Im excited to try out the lime juice instead of diluted vinegar! Definitely seems like it’ll add more flavor instead of just zing. Thanks Rick!

[@lirpa5]

When I make shrimp tacos at home this is always a must for my family. They'd kill me if I didn't prepare this to go along with them.

[@naticaleb123]

My favorite onion preparation!!!! Thank you, Rick!!!! Luv your recipes and tutorials!!!!!

[@MarkWitucke]

Thank Rick! I have red onion in vinegar with caraway in my food truck. Am off to search out limes in the Sierras of Córdoba, Argentina

[@shawndidstuffbeforehehadki806]

I've never seen this with 100% lime juice. I usually do 1:1 vinegar and water with 1 squeezed lime. Looks fantastics! Thanks for the tip, Chef!

[@drewmalone]

Adding an ounce of Cointreau adds a lot of that flavor you’d get out of sour orange, plus a little sweetness

[@Chefinator72]

I was an upscale chef for 20 years. This channel makes me sad I didn't learn enough about Mexican cuisine, for the different choices I would have made.

[@joeysausage3437]

You can't know everything. I wish I could cook for a living.

[@Chefinator72]

@@joeysausage3437 LOL no you don't lol

[@joeysausage3437]

@@Chefinator72 That bad? I enjoy cooking at home but you are probably right. What type of cooking do you like?

[@Chefinator72]

@@joeysausage3437 cooking at home bares absolutely no relation to working in a kitchen. Excxept that food is involved. Also has a tendency to end marriages. I am actually writing a book about it right now. called "Frustrated, Angry, Drunken and drug-feuled: Observations of a life in restaurants" I did lots of euro fusion stuff french, italian and german and nouveax American. But there isn't any job I haven't done a restaurant. Ik stopped cooking and stuck with the wine aspect and management, until I just couldn't take it any more and left.

[@joeysausage3437]

@@Chefinator72 With a reply like that I wish we were neighbors, we would get along. As far as the marriage thing goes I got you covered. I am construction trash and that does not pair well with marriage. I will definitely be on the lookout for your book! Today I'm going to cook Dago pork chops with vinegar peppers. Got the idea from the Sopranos.

[@3MasterG]

You are a hero in a country and a language that confuses maybe American food with Mexican food, as well as to try to add insane amounts of yellow cheese, cream, rice, paprika, and cumin to it. It's s relief to see someone who really knows Mexican food.

[@uweschroeder]

I always have a jar of pickled red onions in the fridge. They go well on so many things.

[@cristoroi420]

What a beautiful colour, beautiful red onions 🌰

[@SkkyJuse]

So funny to see this posted today, I just made pickled red onions earlier today. First time in months. And I did add a sliced habanero to mine. They played well on our bagels with lox and tomato. Rick B always coming in hot with the goods!

[@Elazul2k]

I've been doing this for a few years. What I didn't know was doing the hot water first. So thanks for that I'm going to try it out next time!

[@thomasgwilliams7957]

Glad to see you again Rick, I loved wztching you on pbs. Thanks!

[@Yokieca]

I make the pickled onions from your cookbook all the time with the Oregano, cumin and the peppercorns and the garlic

[@mjkreu]

Made me smile, ☺️ Thank you, Chef! ❤❤❤

[@braddoty55]

Great, simple recipe. Made some in the past. Don't know why people overcomplicate things. Salt & lime is all you need.

[@brentmiller73]

I really loved this recipe you converted me from vinegar base to lime. Additionally you inspired me to rethink about pickled red onions as you identified them as a condiment. Thank you for your inspiration.

[@pixpusher]

Boy, this is a new take on the pickled onions I usually make. I am making this weekend.

[@CJ-jf9pz]

So right about the color. It just makes it special

[@patriciaoloane1501]

Saludos Compadre , You're the best! I always have to have red onions with my carne asada y tacos. Great easy recipe .

[@janetsontilt]

I love red onion on my salmon sandwich or tacos now i will use them pickled! Thankyou 🥳

[@andyfairchild2383]

I’ve been making these Ethan Chlebowski style, with 50/50 vinegar/water up to now. Going to try this with lime juice tomorrow, thanks Rick.

[@davidalcantara8122]

This is the superior way to do it for my tastes. I didn’t like the vinegar recipe. I get asked for the recipe every time I serve it.

[@AriIsenberg]

@Andy Fairchild: please report back! Very curious to hear your thoughts about comparing the two.

[@genieinthepot2455]

Update when you do pls 🙏. I'm curious as well.

[@spike_021]

I've been doing his as well. There's a Mexican (perhaps Yucatan) restaurant I go to a lot and theirs look way more like this than what Ethan's recipe gives me usually. Gotta try this as well.

[@andrewalexopoulos6007]

I like citrus or pure red wine vinegar too. The 50/50 white vinegar/water gives a bad flavor imo

[@nickmcgarvey6463]

I'll thank you for it right now, started doing them last summer after watching your Pibil tutorial.

[@pamkriner5945]

Very cool! Thanks, Rick. I love these and I love Cochinita Pibil.

[@mrshadow2514]

I`ve been living in the USA (NJ) since 2007 and I discovered pickled onions a couple of months ago when I found a new restaurant and they brought them with a burrata cheese side dish. I FELL IN LOVE with them :) I sometimes even order 2 serving to have more of those pickled onions :) I`ve been searching for the recepie for the same taste and color, looks like finally found it :) I`ll try your way and see how it turns out, thank you

[@neli8892]

Good stuff, Rick! I love pickled red onions but I always do 1:1 water to vinegar and some sugar. Never thought of doing it this way.

[@LS1core]

Yea, I’ll rather hear the water from the stove to avoid water from the water heater

[@azuredivina]

mmmm. i always prepare my cebolla encurtida the way i learned from his Cochinita Pibil recipe ("México - One Plate at a Time"): 3 large red onions, 1 & 1/3 cups fresh-squeezed lime juice, 2/3 cup fresh-squeezed orange juice, & kosher salt to taste. i also add 3 sliced habaneros & their seeds. we eat this with all kinds of dishes, not just Mexican ones. but if I'm making the actual Cochinita Pibil recipe, then i do keep the onion & citrus recipe simple as the habanero salsa de molcajete is essential.

[@SdW.8]

I'm going to give this a try and bring it on my camping trip this weekend. Thanks for another great recipe!

[@Zulma91]

This is how my mom does it and with other vegetables (like radish). It is SO good!

[@robertwest6350]

Uufff cebollas curtidas are gods gift to humanity!

[@ruthhernandez2922]

Rick, boil your water, but please don’t waste it! You are my favorite.

[@jimsjacob]

Thank you Rick! Great recipe.

[@adammoore7447]

I´ve never tried this method. I learned to steep the onions in a heated vinegar solution and let them cool. I'll try this and see how they compare, thanks!

[@ignatiusthethird5433]

wow i finish making my pickled onions today and check youtube to see you have uploaded this video 😂 perfect timing!

[@alexreed4465]

First video of yours that I've seen. Immediately subscribed! Well done! Can't wait to see what else you've done!

[@marcuspowell2510]

I love this. I’ve been doing just the 1 red onions, about 2 Tbs white vinegar and 1 tsp of mirin.

[@michaelkelly3221]

Do yourself a favor, watch Chef Jean-Pierre's video on pickling red onions. I think you'll love it!

[@hepgeoff]

Can't wait t try this, thanks! I've been doing it with vinegar and water, and a little sugar. This looks better.

[@Piscacho4u]

I love your pation for Mexican food, you inspire me to explore more new things.

[@mattsmalley3.14]

I made these over the weekend to accompany some poc chuc tacos- simple and tasty!

[@Yavanna604]

I’ve always used vinegar for my pickled onions but will definitely be trying them with lime juice the next time I make them

[@LoveStallion]

Fascinating. I've never pickled with just lime juice. I usually make a pickling mix with some water, vinegar, sugar, and salt, then cook it until the dry ingredients dissolve. Let it cool, then pour over the onions and let sit. I'll have to give this one a go.

[@Mr.Helper.]

Make sure you check the laws in your area … some are more strict on picking

[@lightbox617]

Bayless is the best. I make my red onions with pickling spice, salt and vinegar with a bit of sugar. It goes in a quart mason jar. I believe that I have to do the lime and salt for at least on quart batch

[@YukariSakamoto]

The color does make come smile.

[@shellymusgrove3328]

Just got back from trip around Baja Sur... my first. 💖

[@isabelab6851]

Love these…staple in my fridge! I add a little bit of orange juice to add the little bit of naranja agria flavor.

[@elmeromero1794]

I usually as a couple habaneros and I slice them thin long ways. It’s great!!!

[@LOLCoolJ]

These are great. I do a quick steam rather than a soak. Delicious.

[@alonsoal6420]

Very good. I love these onions. In Mexico, the red onions are called "cebolla morada". Thanks for your excelent tips.

[@bri.a2k]

My family always does mostly lime, splash of vinegar, and punch of salt 😋

[@jamesmatheson5115]

Ive already got two recipes, but your one is definitely on for the next batch.

[@enagahashi]

Fantastic, my mouth is watering! I will try this recipe.

[@angieg3778]

Never before tried pickled onions. Then had them, in Coba with panuchos. It was a very humble, family run food stall. So, so delicious. Will definitely be making these soon. I hope it is the same recipe or similar to the one I had.

[@leopoldoguzman791]

Good point with the hot water trick,we like to add what we call pozole mix which has those awesome flavors,onion,garlic,coriander, oregano and chile de arbol

[@ericnesheim8541]

After your videos how can I watch any other Mexican Cooking Videos. Thank you for them.

[@ffyfy1]

I don’t know if that’s a studio, a restaurant, or your house. But it is amazingly beautiful.

[@jarofe88]

My favorite Bayless brother. I don’t like the other one.

[@kimberleegullbailey2547]

YUM!! I can't wait to make these!! Much Thanks!

[@chaztech9824]

Wow yet another home run, gj RB

[@olderolderman4603]

Great. Onion . Dr Jill they taste good with brains 🌮 too😊

[@laurarosas5899]

Pickled red onions are very popular in Texas, New Mexico, Arizona, parts of California. Los usamos para muchos platilloe.

[@randyallen2771]

Thanks for this Rick, I’ve been meaning to make these for awhile and now I know how. I’m wondering if it’s possible to substitute lemons (maybe Meyer lemons) for the limes? As several folks have commented, limes are pretty pricey items these days. Lemons would seem like the next likely source of acid.

[@Badkhela]

Few limes are probably still cheaper then buying bottled vinegar of any kind.

[@heidibarragan5113]

Thank u Rick! I enjoy eating those yummy onions at my local Mexican taco shop and have always wanted to try these at home. Can I also add cucumber and radishes to this recipe?! ... just like what you get from street tacos? ;) Also, how long will they keep, or can they be preserved?

[@grahammcfadyenhill9555]

I make these. Delicious. And they are at the top of the list for requests from folks who invite me over for a meal.

[@camojay79]

I remember your daughter showing us this for your cochinita pibil video a few years ago

[@LittleRed4]

I've made them using the CI version using red wine vinegar/water/sugar mixture. But this sounds even better.

[@justonemorecast]

Red wine vinegar salt and sugar. I make my onions for pulled pork sandwiches. I have also sliced radishes and jalapeños and added them with the onions.

[@pauliewalnuts5241]

Looks delicious 😋 thank you Rick

[@tootsla1252]

Hi Rick! Big fan - highlight of my Chicago Trip several years ago was visiting both of your restaurants. Especially loved XOCO! The Churros with caramel sauce? Holy Mere. Heaven. PS: I make pickled red onions all the time. If I could get limes here that aren’t as hard as golf balls I’d try this.

[@edwinrivas18]

I use limes and lemons, sliced habaneros, salt pepper and lemon pepper. They go great on anything not just Mexican food.. You could be eating a cup of ramen with saltines or a tuna sandwich and these would make make it better lol

[@gvanys]

Can you do this in a closed jar?

[@angelmidknight3119]

I always use naranja agria, it has a nice bite, very like pineapple.

[@entertained...]

i use these in fish tacos because they complement the sauce. so good.

[@kdmdlo]

I like that his kitchen is fairly humble. Just pine cabinets.

[@EchoSigma6]

We feast with our eyes mostly, top this on your tacos with a little cilantro…yum!

[@wasabi1013]

on a bologna sandwich My dad is from Yucatan and I would go there every summer as a child Red onions on everything we even pickled fish with lime juice and onion in a big pickle jar

[@davebacon6194]

luv chef rick!

[@adamdambrov2308]

I use a ziploc bag and remove all the air. I also add a bit of sugar and black peppercorns. YUM!

[@Furree_68]

I normaly do the 3-2-1 Brine with water, sugar and vinager. Can you add a bit of suger in this as well? It might not be authentic, but I like the little sweet touch of the pickled brine.

[@BradLakeTV]

A+ as always.

[@fisheater844]

Got to try this as I just use vinegar or stale wine, how long would a jar last once opened and kept in the fridge, I live in the tropics. Just rewatching and Rick answered my question, haha how did I miss that

[@celis8699]

Simple & delicious!!!

[@dee2ski]

Being a lazy bachelor, these are a godsend for dinner parties, Sa' lud!

[@williamquittman2745]

I would say that one habanero cut up will only add a tiny bit of heat to this condiment. I have found that lime juice knocks the powerful heat out of the habanero pepper, I discovered this making ceviche.

[@efrainflores6319]

Hi, Rick. I had to fact check the temperature of what the hot tap should be...the standard is 140 degrees. You are correct sir

[@francinecorry633]

Totally agree with Rick in regards to simplicity by not adding any additional spice.If the main dish is cooked well and seasoned properly the onions shouldn't need any additions.JMO

[@cjay1262]

Would it help to mix the salt/lime juice before adding to the onion? or, does in not matter that much? Thanks.

[@u216]

I will def try. Thanks. ❤

[@dansklrvids7303]

This looks delicious. I'm surprised about these lasting 4-5 weeks - I wonder why? If I squeezed a bunch of limes into a bowl and added salt it definitely wouldn't last that long. Looking forward to trying it.