Crunchy, spicy pickled onions

I had to make this video after buying some soft, sweet pickled onions!
Not the way an onion should be.

[dannybeeson]

Thumbs up for the shirt alone. Wish I could give you another for the recipe. Going to make some tomorrow.

[MrSmeggypaws]

Might have to try those myself. And I agree with your t-shirt.

[RaptorJesus.]

i see a lot of people saying salt is vital for keeping the onions from going bad,
but i see plenty of other videos that don't bother with salt and it seems to be fine.
i'm going to be pickling onions tomorrow and i think i'll skip the salt as you did,
that way my onions will be a much healthier snack!

[emdiar]

Never in my life have I seen someone take the seeds out of a chilli and then discard the flesh. They pickle perfectly with the onions and are an extra hot treat.

[Gunni]

I think they are about ping-pong ball size. Love the t-shirt, too, Gary.

[mackie_p]

Love the shirt! Thanks for the recipe!!!

[sansdomicilefixroberts]

This is a really recipe for pickled onions, (the spices can be put just individually, and the onions can be peel off just litlle bit and left one skin on, that's be fine too and without spices too... just redvinevineger, and left it somewhere cold without sunlight... Thank you very much for presenting really pickled onions 👍👩‍🍳💞
In my country we doing it in
very similar simple way, (Mediterranean area - Dalmatia)

[davros]

Sir, i have just taste tested the onions I made on 21/08/19 following your recipe, you.

[erickchurch]

I live in Oklahoma, and we pickle anything. Thought I might have trouble finding Sarsons, but found it surprisingly cheap on Amazon. Will definitely be trying this! Thanks Gary!

[jamesshatford]

My family has always made them in the past but it’s been a few years as our supply was quite large and I’m making my own batch for the first time. Glad to see that crunchy is still the right way to have them.

[bobrees]

I'll have to look for malt pickling vinegar, but the basic technique is easy. People these days tend to make old standby recipes from centuries ago harder than they need to be.

[mikebarton]

Great shirt. Making a batch today thanks to you. Cheers.. Mike

[SimonEllis-qo]

Pickled them in November had them today best yet 👍

[culinetteskookpunt]

I'll try this method next time. Because I put my onions in een brine for 24 hours en infuse the vinegar also for 24 hours before combining them. This method is faster and easier. Thanks!

[jeffgrier]

Looks like a great recipe, and I also love the shirt!

[thornwarbler]

could knock a few of those up for chistmas boxes nice one mate

[wubba_chicken]

Thank you for an easy guide. I will be making this for our Xmas home grown onions but pickled for Xmas this year instead of buying them. Cheers and stay safe out there.

[oweno]

I make these every year and I go big on the chilli front! Scotch bonnets, Birdseyes etc and they always turn out spicy and crunchy. I learnt the basics from another YouTube vid, so I heat the vinegar. I always assumed the heat helped to bring out the spice? I might try doing it cold after seeing this to see what the difference is. Plus it won’t stink the house out so much! 😀. The vids I’ve watched have all said to sterilise the jars too. Is that only necessary if they’ve contained something other than vinegar? Thanks.

[adamlee]

Interesting video. I do boil my vinegar and pan roast the picking spices. I’ll try your method. However, I would say life is easier if you put the shallots in a bowl and cover them in boiling water, let the, cool. Makes them way easier to peel and you can use the water and even skins in an awesome stock. Thanks for sharing though.

[paulrumbold]

Yeah great video that buddy, well done proper English pickled onions as when I was a nipper in Hampshire