The Best Way to Pickle Onions | Chef Jean-Pierre

Summary by Krater

Chef Jean-Pierre demonstrates how to make quick-pickled red onions by slicing red onions pole-to-pole, soaking them in boiling water, and combining them with a spiced vinegar brine in a jar.

From the video

Answers: How do you make pickled red onions?

• quick-pickled red onions
• onion cutting techniques
• pickling brine preparation

Ingredients

• 1 1/2 red onion
• hot water
• jalapeno pepper
• 1 cup red wine vinegar
• 1 cup water
• sugar
• 1 tablespoon salt
• cumin seed
• black peppercorn
• aniseed

What it concludes

• Cutting onions pole-to-pole rather than against the grain provides better texture for pickling.
• Soaking thinly sliced red onions in boiling water for 20 minutes softens them and contributes to their color.
• Pickled red onions can be refrigerated for up to 3 weeks.
• Pickled red onions can be enjoyed after resting at room temperature for 2 hours before refrigeration.