 Today, I'm making my new favorite condiment, pickled onions. Have you ever tried them? Well, I tried them about a week ago and I just kind of fell in love with them. I'm not a person that likes raw onions, so if you don't like raw onions like when you see them on your sandwich or your salad or your taco or whatever, I am definitely picking those raw onions off. But people have been talking about this pickled onion thing and I'm like, okay let me give it a go. They say it's not pungent, it's flavorful. They're crispy, crunchy, they're just delicious, so I gave it a go and I tell you, I have to share it with you. So I'm going to put together a couple of different flavors for you. I'm going to do more of a basic one with some apple cider vinegar and then I'm going to do another one with a different vinegar and some different spices just to give you some ideas. And then, of course, I want to hear from you what you might want to use down in the comments below, so leave me a message down there. Anyway, I'm Rockin' Robin and I'm going to show you all the ins and outs and how to do this right after this. Let's start off with our chef joke. So where did the onion go to have a few drinks? The salad bar. So let's talk about our ingredients. I'm going to be using a red onion. Now why do we want to use a red onion? Well, you could use a yellow onion, but the red onion is nice because, well, I made this a couple of days ago. Look how vibrantly red this is from using a red onion. So what that does is it gives your food a pop when you add this to your sandwich or your salad. I mean, it really visually just makes it come alive. Our next ingredient is some kind of vinegar. I'm using apple cider because I love the flavor. It works really well. You could use white vinegar, red wine vinegar, pretty much anything I haven't tried balsamic yet and that would be interesting to try. So feel free to use any vinegar you want. And then you want to use some sort of sweetener to balance out the acid. So you can use regular white sugar, but of course I'm not doing that. I'm going to use maple syrup. You could also use honey, coconut sugar, anything that works for you. Your next basic ingredient is a little bit of salt. So I'm using a little bit of salt. And then my other flavoring in this basic recipe is just some peppercorns. Now when slicing your onion, you want to make sure that you slice it very thin. You want it to be between 1 eighth of an inch to a quarter of an inch thick and no more. And the reason for that is because if you cut it too thick, all the spices and the vinegar can't penetrate into the onion and you're not going to get the best result. So you want to cut off the ends, cut the onion in half, peel off the skin. And you're going to want to thinly slice here. So thin is for the win. I'm going to place these onions into a pot of water here and we're going to put this on the stove, bring it to a boil. And then once it comes to a boil, I'm going to lower the temperature and cook it for like one minute. We're basically blanching the onion. All right, these onions are just starting to boil. You can see a little bubbles coming up. I'm going to turn it down a little bit, set the timer for one minute, and then we're going to take them out. All right, one minute's up. I have a strainer here in a bowl and I'm just going to place them right into it. While we're waiting for our onions to cool back there, I thought I heard an onion singing a Bee Gee song. But it turns out it was just a chive talking. Once the onions are cooled, we can place them into our mason jar. And I've got two here, of course, for two different recipes. So we're going to fill them both up. And trust me, these don't last too long in my house. I'll tell you, they go quick. They've been discovered and now they are a favorite. Now what I have here is I have about a half a cup of water. And I'm going to mix in a half a cup of apple cider vinegar. I'm going to toss in a teaspoon of salt. Now I'm going to add my maple syrup, about a tablespoon. You can play around with this, add a little more, maybe a little less, depending on how you like it. So give this a good stir. I'm going to add some peppercorns to that. You want to stir this until it's all dissolved. The sugar and whatever sugar you're using and the salt is dissolved in. And you can even give it a taste at this point. If you found out that you added too much sugar and it's too sweet for you, add a little more vinegar. That is good. It's got a nice zip to it. So then we'll just pour that right in. So that's our first jar. Now we'll work on the second batch. So for our second batch, I'm going to be using some pear raspberry vinegar. And I've never used this before. And boy, does it smell good. So I'm going to use a little bit stronger ratio of vinegar to water. So I'm going to add about a half a cup of vinegar to about a quarter of a cup of water. This vinegar just doesn't seem to be as strong as the apple cider vinegar. Now you can use any ratio that you want. In fact, you can use all vinegar if you wish. Now we'll go in with our maple syrup. That's what I like to use because the flavor is good. And we'll need to go in with a little salt. Our flavoring for this is going to be some fresh garlic and fresh rosemary. So trim off the end of your garlic, smash it down a bit, and then the peel comes right off. And I would love it if you would smash the like button just like this garlic. We'll stir up the vinegar mixture and then pour it right into our onions along with the garlic and rosemary. Notice I'm only using a very small piece of fresh rosemary because it is very strong. Seal up your jars and place them in the refrigerator for at least an hour. Overnight is best. I like to put the date on them so that I know how old they are and these will keep and be good for two to three weeks. I pulled my onions out of the refrigerator and they've only been in there about an hour. And I wanted to show you that they are ready early, but the flavors don't develop completely for, you know, certainly overnight. Our first batch here, the one I made two days ago, is very vibrant and red as you can see. And the flavors are more intense. So here's the new batch we just made of the same flavor. And you can see the color is not nearly as intense, but it will get there after a couple of days of, you know, just marinating. Now, here's our third batch with the pear raspberry vinaigrette with the garlic and the rosemary. And it is amazing. I don't know if you can hear the crunch, but these do not get soggy. That is flavorful. It's got some tang to it. It's got a little hint of sweetness. Very, very delicious. We've been eating it. We love it because I really want to encourage you to try some of these specialty vinegars that have a little fruit flavors. So very good. I've got a great recipe for you to try these pickled onions on. It's my black bean burger recipe, and I'm going to leave a link for you right over here. Click that, go check it out, make those black bean burgers and add this to them. It is going to just take it to the next level. Thank you so much for watching. Don't forget to subscribe to my channel and help me share this video by smashing the like button. All right, we'll see you next time.