How do you make them?I've never had a pickled onion before, so I don't know what I'll like. I've looked at a bunch of recipes and seen a bunch of variation.>is white vinegar fine or do I need something fancier?>what vinegar:water ratio, 1:1 or heavier on the 'ger?>blanch the onions or raw dog it?>sugar or no sugar?>what other additives are good? garlic cloves? pepper corns? chilli flakes? mustard seed? fennel? cumin?Give me some tips onionbros.
White vinegar is fine, some prefer it. Yes 1:1 ration with water. You heat it up until before the point f boiling and then you put the liquid in the jar with your onions and spices. Next day you have pickled onions. I was really addicted to them for a couple of years. I still make them though. No blanching the onions I don't put any additives but you can put pepper or chilli flakes for a bit of heat.
>>21685454Do you like a bit of sugar in the brine?I'm scared to pour boiling liquid into glass jars. Last time I did it the jar cracked. I'm just using old pickle jars, nothing fancy or thick walled.
>>21685461Just pour in hot water from the tap for a bit before pouring in the boiling liquid. Then it definitely won't crack.
>>21685477I'll give that a try (I hope you're not trolling me).What's better, sliced or whole? The bag of onions i got has a bunch of small ones.
>>21685483I slice them personally but it's up to you.
>>21685451I just cut up red onions, fill up a container, and fill with distilled vinegar till they're all covered. I absolutely HATE distilled vinegar, but this is one of the very few raw cases where it actually works well for me. The natural sweetness of the onions and aroma just works well with the cheap vinegar. You definitely COULD add sugar, and honestly it might even be better to tame the sourness. Not sure cause I've never done it, partly out of laziness, and the other part out of health reasons. Same reasons for salt. But I do like the plain way, and eat it with anything meaty or stew-y.
1 part white vinegar1 part waterAbout 5 or 6 mixed peppercornsFresh dill if you've got it2 decent pinches of saltAnd the onionsBring it to a boil then stop if you idk, like that kind of thing.
>>21685483Should have sliced them like in OP picrel, wtf?
>>21685451First of all, you should be slicing them the other direction, same as you would for caramelized onions.
>>21685555What difference does it make?
>>21685800the slices hold together much better and have a better texture
>>21685838also you break fewer cell walls by cutting the 'nion longitudinally.
I did it boys! Made my first batch. Used a little more 'ger than 1:1. Added a tbsp of sugar, as I like sweet and sour stuff, a tsp of mustard seed and some mixed peppercorns.How long do they have to marinate before they're ready?
>>21685911at least 24h
>>21685911>>21685920you can get away with a few hours for quick pickles like these, but the flavors and colors are much better after a day
>>21685920Wow it's that fast? I was guessing a week.And they're shelf stable indefinitely? Or does the texture decline after several months or anything like that?
>>21685929if you canned them using a pasteurization process, yes they can last indefinitely as long as the jar remains unopened but for quick pickles, I would consume them within a month just to be safe.
>>21685929you should refrigerate these. theyll be fine at room temp for a few days, but you shouldnt consider them "shelf stable" unless youre sterilizing your containers and products like you would for canning because youll end up growing clostridium botulinum annd giving yourself botulism.
>>21685451>on the 'gerVinegar? I was going to help you until you tried to get cute.Kill yourself, faggot.
>>21685555What the fuck? Why didn't you trim the ends first? Those slices are useless because both sides have inedible waste attached still. You're retarded. You posted a terrible example while "correcting" others. Ooof
>>21685948whatever n'ger, the onion chads have already spoken, and my pickled onions are already made.
>>21685451I get my onions, put bits in vinegar and salt, let them sit like 20min, take them out and eat them just like that, work well with an omelette.
>>21685952zzzzzzzzzz
>>21685451Nazi Shrek be like>I'm a pickle donkey!!!!
Are pickled onions good on pizza?
>>21687363yeah after it's cooked
>>21685461You can also heat them in the oven beforehand. Put them for like 30min at 150, it will also help sterilize them.They break because of the difference in temperature, thermic shock, so if you pour boiling water in them while they are hot, it'll be fine. And baking them make sure they get hot slowly.
>>21685451Raw red onions sliced thinly.I like a mix of apple cider and white vinegar with 40-50% water.Usually add some coriander seed, mexican oregano, sometimes some sliced serrano pepper.Countertop for a couple hours and then fridge for a few weeks.
>>21687415Nice. What's the green thing strapped to the jar?Any tips for pickled carrots? I gotta make those too.
>>21687418Not for a racist. Sorry.
>>21685461What I do is fill the jars, put them in a water-filled pot, then put on the lids once the water in the pot boils. Works every time
>>21687447Do the onions get mushy and lose their crunch?
>>21687418Chef’n Fridge Fork condiment fork.Can strap to a jar for serving pickle type things.
>>21687418>>21687685Thing
>>21685451The ones you find in the supermarket are ok. Not great, but edible. I've had them from fancy places and god damn are they good, so good you can snack on em by themselves. Making them myself, I confirmed the VINEGAR you use is the most critical component in the process. The vinegar flavor is what comes through on top for all variations. Bottom line - pick the vinegar (You) like, it's the most important ingredient. They have distilled, red wine, white wine, apple cider, and so on. The best I've had were made with apple cider, but I really like the wine based vinegars. I hate distilled. Blanching and boiling the onions apparently removes some of the bite from them. Sugar is optional, it balances the sour from the vinegar. You need some salt for flavor, so add some. You don't need to go all out like super market sodium bomb level though. Pepper and garlic are common add-ins, though they don't seem to do much. Generally pickled red onion is sliced, but if you can get baby red onions, that probably works just fine whole. I've never seen baby reds though. You need 24 hr for the color to diffuse giving you the pink result. >>21687456Only if you cook em long enough to soften. The crunch won't be full raw crunch, but mostly there. Onions take a while at full boil to get mushy, and if you are quick pickling you won't go near that time amount.
>>21685451I just eyeballed vinegar sugar salt water and put them in the fridge for a couple days. Didn't hear any of it
>>21688227season/salt them first and let them rest and sweat a bit before putting them in.
>>21685451Don't waste your time and ruin an already perfect vegetable. Raw is just superior in any way.
https://www.daringgourmet.com/english-pickled-onions-pub-style/These are fantastic.
>>21685946This is an old wives tale. Botulism can't survive in pickling brine (pH ~2.5).
>>21685848>>21685838>>21685555Interesting!
>>21685451I tried pickling cabbage once to ferment it and it smelled like a smelly butthole farting in my living room for like a month
>>21687424What a fag
>>21685943>>21685946The whole point of pickling is that it makes things shelf stable.What bacteria is capable of growing in such a low pH environment? You don't need to pasteurize or even use a sterile jar. The acidity alone will sterilize everything.
>>21691102not necessarily for quick pickles. the point of a quick pickle is that it uses the heat of the brine to par cook the pickles for textural and flavor purposes, and the brine is primary acidic or salty for flavor. pickling as a preservation technique is different from quick pickling. quick pickles will keep for longer than just the raw produce, but youd want a higher ratio of vinegar to water than just 1:1 for a proper shelf stable pickle, especially if youre pickling it raw and without heat..
Yo OP, I fucking love home made pickled red onions. This is how i make them.I use distilled white vin. with just a little less vin 3/4 to water. just a little bit of sugar but more salt. peppercorns, bay leaf, red pepper flakes. bring all that up to a boil. let it fully cool off in the fridge. Then dump over sliced red onions, i tend to cut them on the slightly thicker side. then just put it back in the fridge and let it doe its thing, usually ready in a few days. enjoy
>>216911151:1 vinegar to water ratio has a pH of 2.56. pH below 3 is safe, it even kills bacteria that thrives in acidic environments, like lactic acid bacteria and the bacteria that make the vinegar. If you're going to claim otherwise tell me what bacteria is going to grow at 2.56 pH. It's going to be some exotic shit that you only find in volcanic vents on the ocean floor, not anything associated with food spoilage.
>>21691170OP here, I love these lil niggas like you wouldn't believe. I can't believe I never had them before now. Its only been 2 days and I already ate the first jar I made. Been putting them on everything, sandwiches, burritos, pizza, and when I don't have something to put them on I just snacked on them right out the jar.I got two new batches on the go. One with pepper corn and mustard seed, the other with chili flakes and cumin seed.
the acid cooks the onion
anyone ever tried pickling shallots?
