Hi, everyone, welcome to Le Gourmet TV. Today we’re going to do a red onion pickle. It’s not really a pickle though because it’s ready in about an hour and it doesn’t use any vinegar and it doesn’t do any of those things that you think of when you think of pickling. It really is a condiment. It’s a side dish. It works really well with tacos, works really well with barbecued pork, works really well with any sort of a Latin American dish or a Mexican dish or anything like that. I really do like it with tacos.
So, we’ve got two red onions. I ended with a big one and a small one. You could use two medium red onions or you could use two large red onions but you know about this much onion is great.
So the first thing I want to do is peel these onions and slice them really thinly. Now that the onions are sliced, the next step is take them over to the stove where I’ve got a pot of water boiling and we’re going to blanch these very quickly. So we just want to blanch these onions in the boiling water. We don’t actually want to cook them too long, 15 or 20 seconds is really all they need.
Great! So these have been blanched long enough and we’ll put them right over here into the sink and strain off the hot water and then very quickly bring the temperature back down. So in a glass bowl, we’re going to mix together the rest of the ingredients and that would be a tablespoon of salt, a teaspoon of sugar, one cup of orange juice, and the juice of four limes.
So now that we’ve got the lime juice in there. We’ll give this a little stir to mix it all together and next we’re going to slice up one jalapeno pepper. Now, I use the whole pepper. I don’t take out the ribs. I don’t take out the seeds. I put everything in there. And I put the whole pepper in.
Now, if you’re worried about it being too hot or you don’t like the seeds or any of that, take them out, put them in the compost. I kind of like them in there. So, those go into our juice mixture and just stir it in to make sure that the onions are submerged in the juice and everything is coated and that’s pretty much it.
The next ingredient is just thyme. I’m going to cover this. I’ll put it in the fridge for at least an hour, two or three hours would be better and then they’re ready to go. So there you have it, pickled red onions. It’s perfect with tacos, perfect with burritos, perfect with any sort of Tex-Mex, Mexican or Central American dish. These are really good, all of them just on their own. I love them with a sandwich. There’s something that should be in my fridge probably all the time. If I have the time to make them they would always be there.
Thanks for coming by and hope to see you again soon.
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