Rick Bayless Pickled Red Onions
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These are the pink sparkle that decorates dishes and tables throughout the Yucatan. So common, in fact, that many Yucatecan …
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Iยดve 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!
I love this. Iโve been doing just the 1 red onions, about 2 Tbs white vinegar and 1 tsp of mirin.
YUM!! I can't wait to make these!! Much Thanks!
This guy has to be Skip Bayless's brother right?
I would love to see you make very American dish someday
Not only on my island, Aruba, I am sure they are used around the caribbean
Should you use a larger bowl it would be easier
Without naranja agria, a weed tree where I live, the onions will be sub par.
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.
amazing video
so the way i make them is close to this one but instead of the hot water i toss my onion in salt and a bit of sugar then let them sit for 30min to let the water be drawn out then top with lime juice or vinegar and they trun out the same pink
Saludos desde Oaxaca Oaxaca Mรฉxico ๐ถ๐ฒ๐ฝ๐ถ๐ฒ๐ฝ
i use these in fish tacos because they complement the sauce. so good.
Rick! A local taqueria has a habanero salsa that is this pink color – I had already figured out it was red onions but if you have a recipe for Yucatan hab salsa I'd love to know it. I haven't quite nailed it yet.
Very good. I love these onions. In Mexico, the red onions are called "cebolla morada". Thanks for your excelent tips.
Nice I'm going to try them with lime
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!
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.
With the prices of limes these days, this will be a luxury hah! 1 cup of lime juice = $6
Thanking you now!!
These are great.
I do a quick steam rather than a soak.
Delicious.
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!
I've made them using the CI version using red wine vinegar/water/sugar mixture. But this sounds even better.
Rick thanks your classes are so amazing and educational. Thank you.
Hot water step! Thanks!
Absolutely luv Rick Bayless. No one ever gets my cooking juices flowing like he does. And it doesnโt even matter what heโs making with his audience, its all good, excellent and makes me want to emulate him.
I've made pickled red onions before but they've never come out with a bright pink color like that. I was missing the hot water step!
Yes!!!! Thank you!!
Adding an ounce of Cointreau adds a lot of that flavor youโd get out of sour orange, plus a little sweetness
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