@@ChefJackOvens absolutely, if someone knows why an ingredient is in there, then they can start substituting and figuring out different recipes or methods of making it!
I love that you not only tell us what you're doing, or what ingredient you're using, but you tell us WHY. That is extremely refreshing and I'm only sorry that I haven't discovered your content earlier.
@@ChefJackOvens 1 Detail was missed: the strenght of the vinegar, I'm assumin you have something like 5% so the final solution with 50/50 water would be about 2.5% acid? The reason I want to make sure is I have no experience in pickling anything and wish to avoid stuff like botulism, here the supermarket sells vinegar form 4% to 30% strenght so I want to make sure what I need.
So many small things I love about your channel that makes it the cooking channel I rely on the most. The one I remembered today: you always take a moment to mention around how long you can expect an item to last. I actually was linked another pickled onion video by a friend but after watching it realized I'd only get the info I needed if you were the one making it--luckily enough, you already had made one of your own!
I love that you explain what each of the optional seasonings contribute to the pickled onions, so I can decide for myself if it's a flavor I would enjoy or not. This is very helpful since most youtube videos just state what's optional, but never explain what those ingredients contribute to the dish so I don't know what I'm missing if I don't add it or if I do add it and I don't like it I wouldn't know what caused the flavor I didn't like.
These pickled onions were amazing. I gave a few away as presents and they all raved how delicious they were. The flavours were light and not heavy on the vinegar like other recipes. Thank you for sharing such a wonderful recipe.
Thanks for the brine recipe, I have used it with some adjustments, such as the addition of hot pepper flakes, to pickle other things besides onions; red cabbage, cauliflower. This morning I pickled watermelon melon rinds, but haven’t tasted them yet, I am looking forward to eating them.
I had to come back and tell you I've sent a jar each to all of my children and kept a double badge for myself. I eat it on my cheese and my egg sandwiches, and even with my apples and pears. I'm totally hooked and it was so well received! I must admit I altered 1 thing about the recipe. Instead of 3½ tablespoons of white sugar I've used 2½ tablespoons of raw cane sugar. All the rest I did exactly as you said.
@@Auburn7543 I had someone deliver it by car, an hour's drive away. They live close to each other. And it was well cooled before I put it in an insulating bag. It went very well.
It's so delicious. I made one today. I just use the basic recipe and the ingredients I have. Thanks for putting the ingredients down the description. That's a big help for us.
Just found your channel. Looking forward to more. I've made pickled onions -- love them And yeah, I saw Ethan's suggestion for Peanut butter and Pickled Onion, but I kicked it up a notch -- Crunchy Peanut butter, Egg, Cheese and Pickled Onion Sandwich -- which was really good! But my daughter asked if I was pregnant . . .
fantastic video! as everyone has already said, the explanations for each ingredient are great. i was also wondering why you were including the onion when boiling the brine mixture, and my question was immediately answered! great stuff
Made this yesterday. Came out awesome! Thanks. I didn't have star anise. I have it somewhere, but couldn't find it. So I used regular anise seeds, which look like slightly fatter cumin seeds, and have pretty much the same sweet aroma. So people, that is a good substitute. I made just a small batch from the one red onion I had. Today half of if is gone. .😁 Worked great on taco and sous vide poached salmon. Thank you, chef!
I have tried this recipe as instructed in the video. This is such an amazing recipes. My family loves it. We ate the pickles with sausage. It was sooooo yummy. Thanks for sharing the awesome recipe
Been binging on pickled onion videos, but I'm back here again. I'm a lazy person, would always take the shortcut. But what you show here draws me in. With the holidays coming this would make such a nice little present if packed in cool swing-top jars like yours. Maybe I can even get some person to eat onion in the first place.
Looks good. I used dill seed instead of cumin, also good. Great on sandwiches and salads, and once we go through the onions I use the brine left over for a vinaigrette.
For many who can't cook, yes I'm talking about a lot of the men and women, especially those who are in committed relationships; this video breaks it down in terms of steps and the significance of each ingredient and how it contributes to the flavour. Pickled red onions work in many applications, be it sandwiches, salads or any richly flavoured dishes such as deep fried or sweet dishes (except for dessert). This staple acts as a great counterpoint to any sweet tasting vegetables such as steamed asparagus.
Lol.Chef....just came across this vid and yourself for the first time, so I thought I would scroll through your vid's and I thought to myself, ' this bloke's been to Aus!'. Sure enough, I scroll through your bio, and I guessed it....you're in Aus! I can tell a Brit Aussie from anything...😊....keep up the great work!
Hello stock gang master. It' yo boi Spyro with another early comment. I have bad experience with pickled stuff because in my country they make them very sour. I need assurance that the amount of vinegar is not overpowering and the sugar is enough. Congrats once again for 100k i am so happy for you
Hey Spyro!! Hope you’re doing well!! This recipe is really well balanced and not overpowering at all. They’re slightly sweet which counteracts on the Sourness from the vinegar 👌 Thank you so much! It means a lot!!
I kind of took things in a bit of a different direction based on the ingredients I have at hand. I had white onions, a jalapeno pepper, Daikon radish, and Ginger. Went easy on the sugar but otherwise, followed the brine recipe here. Looking forward to trying this batch tomorrow!
Thanks for the great video - absolutely love the recipe! 0:45 What’s the reason (difference?) for cutting the onions along the grain rather than across, i.e. typical ‘onion ring style’ way?
I love the breakdown on WHY each ingredient is important.
Glad you love it. It’s definitely important knowing what each ingredient does in the recipe 😊
me, too! great touch!
@@ChefJackOvens absolutely, if someone knows why an ingredient is in there, then they can start substituting and figuring out different recipes or methods of making it!
I knooow! I didn't expect to be enjoying myself and learning but here we are! 🥰🥰🥰
Same here, instant subbed
Thank you for having the recipe in the description and not forcing me to go to a blog to see it. Much appreciated.
I second that,a big thank you 👍
I love that you not only tell us what you're doing, or what ingredient you're using, but you tell us WHY. That is extremely refreshing and I'm only sorry that I haven't discovered your content earlier.
Welcome to the channel, glad you found it.
No other pickled onions recipe video explains every single detail like you did. Thank you.
🙏🙏🙏
@@ChefJackOvens 1 Detail was missed: the strenght of the vinegar, I'm assumin you have something like 5% so the final solution with 50/50 water would be about 2.5% acid? The reason I want to make sure is I have no experience in pickling anything and wish to avoid stuff like botulism, here the supermarket sells vinegar form 4% to 30% strenght so I want to make sure what I need.
Yes they do lol look harder
So many small things I love about your channel that makes it the cooking channel I rely on the most. The one I remembered today: you always take a moment to mention around how long you can expect an item to last. I actually was linked another pickled onion video by a friend but after watching it realized I'd only get the info I needed if you were the one making it--luckily enough, you already had made one of your own!
I love that you explain what each of the optional seasonings contribute to the pickled onions, so I can decide for myself if it's a flavor I would enjoy or not. This is very helpful since most youtube videos just state what's optional, but never explain what those ingredients contribute to the dish so I don't know what I'm missing if I don't add it or if I do add it and I don't like it I wouldn't know what caused the flavor I didn't like.
These pickled onions were amazing. I gave a few away as presents and they all raved how delicious they were. The flavours were light and not heavy on the vinegar like other recipes. Thank you for sharing such a wonderful recipe.
This is awesome! Glad you enjoyed them
Thanks for the brine recipe, I have used it with some adjustments, such as the addition of hot pepper flakes, to pickle other things besides onions; red cabbage, cauliflower. This morning I pickled watermelon melon rinds, but haven’t tasted them yet, I am looking forward to eating them.
So how was the watermelon rinds❓
I had to come back and tell you I've sent a jar each to all of my children and kept a double badge for myself. I eat it on my cheese and my egg sandwiches, and even with my apples and pears. I'm totally hooked and it was so well received!
I must admit I altered 1 thing about the recipe. Instead of 3½ tablespoons of white sugar I've used 2½ tablespoons of raw cane sugar. All the rest I did exactly as you said.
I hope you had it in a cooler or something. In my experience they spoil in about a day if left sitting out. Pickling not preserving
@@Auburn7543
I had someone deliver it by car, an hour's drive away. They live close to each other. And it was well cooled before I put it in an insulating bag. It went very well.
I made this yesterday and tried it for the first time this morning....wow this is my new favourite accompaniment and so easy to prepare too.
Thanks
Thank you so much! You really didn't have to do that!
Have looked at many recipes for these onions, this is THE best!
Thank you very much
It's so delicious. I made one today. I just use the basic recipe and the ingredients I have. Thanks for putting the ingredients down the description. That's a big help for us.
It’s a pleasure! Happy to hear you enjoyed them 😊😊
I tried many recipes of Pickled Onions but somehow this is the only one that worked. Onions turned out to be delicious. Thank You.
You’re very welcome!
@@ChefJackOvens cheers
Great presentation! Loved the explanation of each of the ingredients and why used and also the optional items. Thank you!
All things aside, watching you slice that onion was hypnotizing!
Just found your channel. Looking forward to more. I've made pickled onions -- love them
And yeah, I saw Ethan's suggestion for Peanut butter and Pickled Onion, but I kicked it up a notch -- Crunchy Peanut butter, Egg, Cheese and Pickled Onion Sandwich -- which was really good!
But my daughter asked if I was pregnant . . .
Your daughter, same day me, do not understand 😂😭
fantastic video! as everyone has already said, the explanations for each ingredient are great. i was also wondering why you were including the onion when boiling the brine mixture, and my question was immediately answered! great stuff
Thanks for explaining the why behind the do. Fitness to try this. I love your choice of spices.
Thank you!
Thank you. You were concise, direct and very informative. Included the recipe in the notes. Exactly what I look for and the onions looked great.
I love how you include the scientific/chemistry aspects for every ingredient. I am subbed!
Glad you appreciate it! Thank you so much for subscribing!
You 🎁 me ALOCK
@@sayanbossyt2292 . Oh, call me ignorant, But I don't know what that means.
Yes! Use them beakers! The kitchen is a chemistry lab of delicious concoctions!
Sure is
Great video Jack. It was great how you explained what each ingredient gave to the recipe. Well done Jack that was great. Thanks. Steve.
Glad you enjoyed it and found it informative. Much appreciated!
Made this yesterday. Came out awesome! Thanks.
I didn't have star anise. I have it somewhere, but couldn't find it. So I used regular anise seeds, which look like slightly fatter cumin seeds, and have pretty much the same sweet aroma. So people, that is a good substitute.
I made just a small batch from the one red onion I had. Today half of if is gone. .😁 Worked great on taco and sous vide poached salmon.
Thank you, chef!
Best recipe version. Thank you 😋💐
I have tried this recipe as instructed in the video. This is such an amazing recipes. My family loves it. We ate the pickles with sausage. It was sooooo yummy. Thanks for sharing the awesome recipe
Ty for the recipe! In the Caribbean these are eaten quite often with cassava and green plantain dishes, they go really well together
You’re very welcome! They sure are great 👌
Just made these thanks for such an easy and fast video gets straight to the point!
You’re very welcome 😊
This is a winner, my favourite condiment, and the best looking guy to show how to do it ;)
🙏🙏🙏😁
Love the garlic at the end. Heart loves it too ❤
Been binging on pickled onion videos, but I'm back here again. I'm a lazy person, would always take the shortcut. But what you show here draws me in. With the holidays coming this would make such a nice little present if packed in cool swing-top jars like yours.
Maybe I can even get some person to eat onion in the first place.
Exactly right! This is super easy to make and makes a great little gift 😊
Omg Im addicted right out of jar with a folk mmm
😋 kudos brother. Ty
Looks good. I used dill seed instead of cumin, also good. Great on sandwiches and salads, and once we go through the onions I use the brine left over for a vinaigrette.
Sounds perfect!
I have just made can’t wait to eat tomorrow 💕💕
Please enjoy
I can't wait to make these. Thank you for sharing.
Your channel gives me the cooking confidence I need
That makes me happy to hear!
Made it and love it. I put all the spices which the onions infused all of it. Thank you.
Thanks for sharing Chef! Will try this !
You’re very welcome! You definitely should!
Very cool and professional! Thanks! Subscribed.
Thank you very much! Welcome to the channel 😊
YUM!!! Definitely putting these on my Frosted Flakes
Haha 😂
For many who can't cook, yes I'm talking about a lot of the men and women, especially those who are in committed relationships; this video breaks it down in terms of steps and the significance of each ingredient and how it contributes to the flavour.
Pickled red onions work in many applications, be it sandwiches, salads or any richly flavoured dishes such as deep fried or sweet dishes (except for dessert). This staple acts as a great counterpoint to any sweet tasting vegetables such as steamed asparagus.
Thank you for this recipe!! I have made this 3 times now. So delicious!!
You’re very welcome! So glad you’ve been enjoying them 😊
The spice mix was on point! I love the floral notes
Happy to hear you enjoy it 😊
You earned a subscribe because of explanation of every step and ingredients added. 🤝
I just made it and the smell is amazing thank you for the recipe
My pleasure 😊
Your recipes are the best 👌
Thank you so much 😊
I like your receipe the best of all...has the most robust flavour.
Lol.Chef....just came across this vid and yourself for the first time, so I thought I would scroll through your vid's and I thought to myself, ' this bloke's been to Aus!'. Sure enough, I scroll through your bio, and I guessed it....you're in Aus! I can tell a Brit Aussie from anything...😊....keep up the great work!
Welcome to the channel! Haha. You’re spot on!!
Made these yesterday and today they are amazing. The Star anise adds such a delicious flavour.
Thank you for the recipe 🤩
Happy to hear! Thank you
do they taste sweet? i just tried some sweet pickled onions, and im trying to figure out how to make them :D
@@haylsey No not overly sweet, just enough to take the edge off the sharpness, perfectly balanced.
🙌
Fabulous on any sandwich! Thanks so much for this simple recipe.
You are so welcome!
Your video was great!! Concise and to the point. Super informative. Thank you😊 🙏🏻 this recipe was so good.
Happy to hear! Thank you very much 😊
Great narration. Very helpful.
Thank you kindly!
Wow Chef Jack, liked your video, very detailed👍 Will definitely make it.
Thank you very much! Glad you enjoyed it
Thank you Chef. I enjoyed the reasoning behind the recipe.
You’re very welcome Jon!
You have great knowledge, thanks for sharing!
Thank you very much
Wonderful Jack, that looked so appetizing I’m making tomorrow. 🙏🏻
Awesome! Please enjoy
I’m making this for the first time, I like how you added a lot of seasonings ❤️ I can’t wait to have them for my steak and white cheddar sandwiches
Awesome work mate big thanks from Australia
No problem 👍
That was excellent and I'll certainly try it. Thank you.
Beautiful. nice coloure
Thank you! Glad you like them 😀
That "put it into the cereal" is definitely a subtle nod to Ethan's peanut butter sandwich
I didn’t intend to make a remark on that but I suppose it could be taken that way.
I love this recipe which is also great for cauliflower, carrots and celery. Any chance of doing a chutney recipe please?
Nice video 👍🏾
Thanks for getting straight to the point
I’m making these today yum
Nice recipe, I’ll have to give it a shot sometime!
You definitely should!
Thank you!!! Love the explanation 👏👏👏
Good sharing
Thank you 🙏
I liked this video because I love how fast and perfectly the onions are being cut! Ahahhaha
Glad you liked it!!
The knife skills right here!
Hi Mrs Jack Again nice recipe , keep it up thanks 😁👏
Thank you 🙏
Thinking of trying this, but without all the sugar. Hopefully it will be just as tasty. Thanks
The sugar helps with preservation and cuts the acidity making it not so harsh. It will still be very tasty but will reduce the shelf life.
Hmmm thank you so much! I'm gonna try this. 😊
Fantastic recipe, I added some fresh dill and left out the star anise and caraway.
They’re so good! Glad you enjoyed it
Yummmy! This would be so good with curry and rice!
You know it!!
I watched this video because you did a different take on the stove top and I’m excited to try it.
Thank for this recipe. I have made it on several occasions.
Question: Would one follow this method for pickled red cabbage?
Glad you’ve been enjoying it. This pickle brine can be used for a variety of your favourite veggies, especially cabbage 👌
Thanks for the videos. Waiting for the website
You’re welcome. Thank you for watching them. The website is going to be really good 👌
Looks Yum just busy slicing red onions on my mandolin
Haha please enjoy them 😊
Excellent recipe thank you Jacky boy ☺️
Anytime 👌👌
Perfect recipe❤
Thank you 🙏
I made these yesterday and they turned out perfect. 👏🏻👍🏻❤️
That’s great to hear! Glad you enjoyed them
Can you recommend dishes that would be best with this. It looks good and easy.
Literally anything you’d like. They’re a great topping for chicken, beef, fish, seafood, vegetables and salads.
@@ChefJackOvens
And Bratwurst.
Husband loves the pickled onions😋
You surely are hilarious....this is a lovely recipe.. ...it's yummy with any kababs... Thank you dear.... Loads of love ... Stay safe... Take care 💕💕💕
Thank you so much! It really is yummy. Take care!!
Hello stock gang master. It' yo boi Spyro with another early comment. I have bad experience with pickled stuff because in my country they make them very sour. I need assurance that the amount of vinegar is not overpowering and the sugar is enough. Congrats once again for 100k i am so happy for you
Hey Spyro!! Hope you’re doing well!! This recipe is really well balanced and not overpowering at all. They’re slightly sweet which counteracts on the Sourness from the vinegar 👌 Thank you so much! It means a lot!!
I am tryin these now!!!
Please enjoy
Will surely try this one 😋
You definitely should!
Delicious
I kind of took things in a bit of a different direction based on the ingredients I have at hand. I had white onions, a jalapeno pepper, Daikon radish, and Ginger. Went easy on the sugar but otherwise, followed the brine recipe here. Looking forward to trying this batch tomorrow!
did it come out good or is it only for red onions
Thanks for the great video - absolutely love the recipe!
0:45 What’s the reason (difference?) for cutting the onions along the grain rather than across, i.e. typical ‘onion ring style’ way?
Can't wait to try. Thanks
Sounds delicious! I intend to give these a try. (I only wish you'd included instructions with the ingredients.)
The recipe is on my website 🙏 www.chefjackovens.com
Thank you! Got it bookmarked.
That looks so delicious
They really are!
Chef johhn... Thanks for sharing 👍nice gloves
You’re very welcome! Thank you 🙏
Thank you Chef Jack, another great recipe❣️
Glad you think so. Thank you
I keep watching you. Instead of the recipe.. Now i have to watch it twice 😅
I made a batch with habanero peppers
Omg. Give it a try. Use whole
Thanks for sharing mate.
You’re very welcome!
1.5 months .... Wowsa 🤩 can u do pickled red onions with champagne vinegar