Brad Makes Pickled Onions at Home | It's Alive @ Home | Bon Appétit

my gripping look i made this italian sub you want peanut butter and jelly sandwiches whoo dogs barking i got hundreds of dogs barking that's how the world is now Alright honey hello guys hello and it's live we're here my beautiful cook, okay, and you know, the show goes on, the fermentation, the life, the projects, the cooking goes on and today we're going to prepare

pickled

onions

in two different ways, subject to change in the moment, okay, that's the pleasure of cooking at

home

. I can do whatever I want, well, hunt, you could yell at me through the computer, but close that real quick and I'll keep talking to the microphone here, keep talking to my camera, you know, oh yeah, my phone doesn't look at that level .

It's a big deal, maybe it's an optical illusion, an optical illusion, Hansie, so we're going to make two different types, one of them I have these smoked chili peppers, he's like dried smoked chili peppers, I think they're called Morita marito Morita, more something like that. I'm not the best when it comes to that stuff. You probably know Morita. I like this little fact checking situation we can do. This is actually a really cool item. that silly show Who Wants to Be a Millionaire? The weather is Regis, that's why Regis Philbin confirmed confirmed confirmed that he's still kicking well.

I'm glad what that show was. Oh, who wants to be a millionaire? I would call you at z4, one of them. I feel like you would be a big help Regis is 88 years old, hold on buddy, wash your hands, 20 seconds, we'll make some spicy smoke like that, okay, I'll do that with the yellow one.

onions

and maybe a couple of pink peppercorns. I'll throw it straight into the jar. Look at this boom. I would say 27 to 30 pink peppercorns. Alright. Write that. A bay leaf directly to the jar. A dried Marita pepper. Maybe we'll break it. maybe we break it up, you know, I don't know, it's going to hydrate in the vinegar, maybe not, that's how she goes, oh, she had one more thing, but it looked like oh yeah, dried fermented herbs, chili flakes, oh, That's good, that tickled him. nostrils and they're going to make some garlic, okay, I've got two here, I'm just going to smash it, okay, let them hang out now, make Alison go, baby, okay, we need her more than ever, here come on, right? to remove the shell I got a little excited, I'm going to cut it until, as you know, little thick slices, little thick slices, let me go get the sugar back, look, I have this new sugar, it's not new, it's like unrefined, still It's got molasses in it, you know, it's a little brown, it's delicious, I'm going to use that, we'll use one, grab a Bradley on the spoon on the table, okay, that looks good, we'll do 1 teaspoon of salt, ah, half a teaspoon. a Bradley just half a teaspoon that looks like right next we're going to add the onions okay oh no let's think at the end of the day we're going to put everything in the jar.

I'm going to seal it, so now I'm going to shake it until everything, why don't we do that? Let's add the onions. I'm going to do it. I don't mind. Okay, these are just pretty yellow onions. Okay, you can use, you can use whatever onion you want. cut them into rings between an eighth and a corner okay, let's say an eighth let's say let's say a quarter oh I lost one okay, we'll make two onions - I would say medium sized yellow onions calm down son, we're making a movie chives are typical spring vegetables, okay, I'm going to add a little bit of water, stay there, okay, you have a little bit of water, okay, I'm going to add, I'm going to add, I'm going to add 1/2 cup, let's get the party started with the with the spices that I put here and then We will cover with a little vinegar.

I'm going to use yuzu rice vinegar, oh yeah, that's not going to be bad and I just want to make sure that all the sugar and the salt is nice and dissolved, which seems to be, oh gosh, no, isn't it beautiful, we have one more jar, we're going to make little red onions, okay, these cute little ones, some little pearl onions, okay, keep them whole, just clean them good and then on the right, I'm going to make a red one, so all those pearls and one red and then the red one I'll cut the same way as the other one, that amount of sugar this time, okay, figure it out, green peppercorn, okay, I would. let's say about 30 of them whoa Kalen oh there's our good boy gremlin okay get out hey Grif come here you can see what we're doing so look we're making

pickled

onions friend for sandwiches do you like sandwiches burning peanuts I tell you why yeah ciao now son, I will be vedecci, goodbye, we are worried, we will add half a teaspoon of salt too, maybe a little more, let's go to the pantry, let's go, rogue man, okay, who will stop me now?

I love bay leaves. I don't care, I'm putting them in everything. I've got three bay leaves, okay, well, get them a little drunk, boom, in there, three bay leaves, here we go, hey, beat it, boy, and I've just got a pinch of fennel seed. a little bit of fennel seed, what else do we want to put there? I don't know, okay, we'll do green peppercorns, what was that? we're going to make fennel seeds with green peppercorns, we'll make some more fennel soup with green peppercorns, that's not funny. what's so funny, it's not funny at all son, there oh, you put that in there, he's sabotaging me, screaming boy, hit him, fire me.

I'm going to add a little more fennel seeds, just a little bit, you don't hear this all the time, it's that sitar, there's E&Z. zatar is so good it has time and sesame seeds that's what we needed oh and then we're going to make garlic I'll crush it look how cute I don't know if it's antiviral but it can't hurt you you know what I think it's a general illness oh yeah, remember hot water, half a cup, let it go okay, okay, it smells like a magic potion, like a witch would be right here, I'm a witch.

I hate doing this, we have to fight. all these Pro onions, okay, see you in a fucking hour, forever, but you know it was easy, everyone would do it right, it's pretty easy, so everyone should do it, but in a couple of years, man, I could really start using them. These kids work. For me, you know well, I'll give you one of these little paring knives, maybe not the last one. I was getting good at it, she's a beautiful Clark, yeah, boom, a regular red onion, if you have beets or something people like to slice up. a little beet, you can put the rhythm in there, you know, you can put a little Fresno pepper, a little hot pepper, uh-uh child child crossing yeah son oh god I thought Delaney was annoying oh my god, those kids should cut that Same thing, little rings about eight inches or so will pop them right on the right side of the old jar, anything aromatic, you know, any kind of spice you like and want to use, hell, that vinegar had a little bit of sweetness .

This one is different. I was thinking I bought this citrus champagne vinegar, but then I thought, you know, let me. Look here. I have all kinds of things here. I have some great vinegars there. This is good. We're not going to use that, this one is also very good, but no, some vinegar that tastes very fast won't do, so let's use the cheap one, okay, some red wine vinegar, let me take this damn thing off, I want say. Get it, I get it, but come on, I don't like it, don't give me any regulation, a tall, tall baby net, that's got some weight and then, oh, this one's got a fucking European regulator, you can't, it can't get the European. regulators up oh you gotta be kidding we'll cover it with just a little bit of this woooo-ooo-ooo this is special good I'm excited about this mmm oh that flavor that vinegar with these onions I'm like an The Italian sub Hansie, when they're ready , I'll do it, maybe I'll make an Italian sub, so there you have it folks, okay, I'll let these sit there for a while, oh yeah, oh, let's get closer.

I lift my stool, oh, this will be the conversation reel and on reflection, the fermentation respects, well, we are not for me, but this is the red one. Look, we've got our pearl onions packed in there at the bottom. Well, then we get each other's piles of vinegar in each area from time to time. Know. I like a little snowball. You get bored. It's a good activity for the whole family as your quarantine social distancing is. Know? Hey, hey, Charlie, can you? flip the onions for me real quick, give them a little watch, give them a little, oh yeah, it's incredibly good for the kids, they love it, give them a little boop boop every once in a while, make sure everything flows well and we'll let them these hang out at room temperature, you know, I'm on the fence, at room temperature or in the refrigerator.

I feel like the refrigerator is like a fermentation. I'm sure they would like the dough and things like slow, it will give them a better flavor that they might not get. soft in the refrigerator I'm going to put them in the refrigerator and I'll check them tomorrow and if not, I'll check them the next day and if not, I'll check them Hansie, we'll leave it. I have the onions in the refrigerator. Okay, I'm going to take out those bad boys. I'm going to make a little sandwich, okay, a little lunch, a little late lunch sandwich. Okay, pickled onions.

I'm going to use a riff as a type of Italian sub. OK. that was in the Morley Ted chili okay I think these are the red ones oh my gosh it smells just like what you would get like a red Italian vinegar with a rag you know you would get like in a sandwich this was the yellow onion that we pack with the pink peppercorns, we go back to the bay, oh yeah, I like them cold a little bit of heat, the active ones a little more, I might have, I might add looking back at my notes, I might add a little more of water. just a skosh, but overall it's amazing.

I mean, you don't normally take a bite of pickled onions. I mean, can you want? I'm going to use the radio. I'm going to use red on the sandwich. Cry guys, calm down. The boys were pickling onions. I have a small baguette, I want to throw it in the oven, make it a little toasted, she will kiss it in the oven, I'm thinking about doing something like that, here we go, that's how I always cut bro, great there, so I have some salami , a little bit of ham and then a little bit of provolone cheese, okay, very good, oh, that's perfect, that's perfect, let's stop, little mayonnaise, it's nothing crazy, little collaboration, mayonnaise, the chili, oh my goodness , let me, let me show the world. look at that, come on, who doesn't want that, who doesn't want that on their damn sandwich, so first from the bottom just do a little bit of spread, okay, a little bit of that, a collaborative mayonnaise.

I'm going to be audible. I'm going to use ham, they're not folded, you have to make little crispy nests, okay, I hate that you go there, so I go, boom, there you have to respect the sandwich, the salami will put the salami and then I have some provolone lo I'm going to break it you know how people judge me I don't care I'm going to break it I like that a little bit of vinegar right on the bread here we're going to go a little bit of tar or a little bit of dried oregano if you had it, too It would be delicious, but this, oh, it seems so right, okay.

Oh, with the vinegar, my goodness, I've got some shredded lettuce in there, that's good, a little shredded, I've got these cute little ones. the tomatoes are okay there and a little bit of salt always a little bit of salt on the tomatoes is okay a little bit of black pepper a little bit of vinegar sprinkle on top a little bit of onion right there and I wish I could come and get up close to this thing because it's okay and we're going to move and we're moving we've got the virus shredded we've got the onions we've got the provolone cheese torn baby stacked the good ham look at that thing just pizza I made, I've got all kinds of stuff stacked, damn sumos, the pizza dough looks squished , cut up, oh my gosh, okay, okay, I have to go for the bite, put it in pickled onions, have a bicycle, it's one of the best sandwiches I've had in a long time.

I mean the little roasted sun. I'm trying to film an outing here actually said action, you know. Oh, before we go. Oh, before we go, let me get into one of them. UH, one of those straps, hmm, quite sweet, almost tasted like radish. I would pay for that right now that jar was full of those with that vinegar I would pay I would pay $13.99 I would pickle onions full around the flavor profiles there are no rules okay do what you want take note share with me leave it in the comments Ok, hey, what? what do you want me to do in my house?

Let me know what we should be fermenting or playing around with some fun projects we could do at

home

. Ok, sounds like a lot of fun. Hey, thanks for watching guys, bon appetit from my kitchen. Go, I'm going to eat the sandwich, I didn't think about it, some people said it, isn't he the one who said it? It's not my bread, it's his bread. I'm just telling you something, son, it's nothing of yours in this world. I'll make you one of those next Okay, maybe we can ferment some peanuts and then make peanut butter. Peanuts have nuts.

They do this son, you know, just like your old man, nothing beyond that skid. I'll tell you one thing.