I made homemade pickles: it changed my kitchen and my transit

For a long time, I thought pickles were mostly pickles that I hate. But that was before I started cooking red onion pickles in 5 minutes. Crust-melting like candy and full of probiotics, they pimp any dish and aid digestion.

Like it or not, pickles are part of what are called pickles. Roughly speaking, these are foods that have a longer shelf life thanks to a solution based on vinegar and salt that triggers a lacto-fermentation process (nothing to do with milk, it returns to acid ). lactic).

This process makes the food more acidic, to the point of killing most of the bacteria, making it a great way to preserve it.. You guessed it, it also changes the taste, texture, and even visual appearance of the food, which partly explains why a cucumber may look so different from a cucumber.

Even though I love cucumbers, I hate pickles, so I had never really considered creating homemade pickles. But that was before he stumbled upon the TikTok of a (charming) chef, Ethan Chlebowski, explaining why he adds those of red onions to absolutely any savory dish. And since it looked so simple, I love onions, and pimping my way of cooking, I immediately set out! From, I can’t do without it anymore, I put it everywhere, and I cook even more at home just to add. Soon, I might even walk around with a jar still on me, who knows.

Why pickles will pimp your dishes and transit

Actually, by their bright pink colorred onions bring an always interesting visual contrast. By their half-crunchy, half-melting texture, this can also bring relief to a plate. and especially, by their slightly sweet-salty acidity, it almost looks like candy! In fact, it causes the mouth to salivate more (to counteract the acidity), which enhances the flavors of what is slipped into it.

In addition, since it is lacto-fermentation, red onions also provide probiotics to the body. To put it bluntly, this is bacteria beneficial to the balance of the intestinal flora, which therefore contribute to better digestion.

Basic ingredients for cuisiner des pickles d’oignons rouges

To make red onion pickles, but also any other vegetables you try to ferment (such as carrots, red cabbage, or fennel, for example), all you need to do is 4 ingredient, that you can vary or complete as you please, that you will become addicted like me. But first, get a glass jar that you can close tightly with its lid, as it will serve as a measuring glass and can:

  • A few red onions, a matter of making your efforts profitable (what to fill your jar with, in fact: I make at least 5 of them for a 500 ml jar).
  • Half a jar of white vinegar (or cider, or rice)
  • Half a jar of water
  • 1 large pinch of coarse salt

And that’s all there is to it your solution with vinegar. You can pimper it with other aromatic ingredients with antibacterial properties, such as cloves, star anise, or even a tablespoon of sugar. What I love to add is mustard and cumin seeds, toasted for a few minutes dry in a pan to roast them, which accentuates their flavors.

The recipe for red onion pickles in 4 steps

© YouTube screenshot Ethan Chlebowski.
  1. Pour half of your water, half of your vinegar, and a pinch of salt into a saucepan and bring this solution to a boil (you can add cloves, star anise, sugar or mustard and cumin seeds). roasted).
  2. While your mixture heats up, peel your red onions, cut them in half, and then thinly slice them (from root to head, ideally: this has the advantage of breaking fewer cells, so less weeping ). ). Pack them in your jar.
  3. Once your solution has come to a boil, pour it into your jar, over the still raw red onions (yes, yes). Your onions need to be completely submerged so that the lacto-fermentation process passes better, and so they can preserve for a long time.
  4. Let your preserve cool before putting it in the fridge for at least 1 hour, and it’s ready to go!

More the more time passes, the richer your onions will be in flavors and probiotics. Car it can be easily stored for up to 3 weeksif they remain well immersed in the vinegar solution.

So you can sprinkle a large range of homemade pickles on any dish salty (or not, I don’t judge) like stuffed aubergines, roasted halloumi, mushroom risotto, or chestnut butternut squash. Personally, I love putting some on my dahls of coral lentils, my meatless chili, and in my smoked tofu spring rolls.

Why I always have pickled onions in the fridge.

And you, were you already making homemade pickles? If so, what are your tips and best combos?

Also read:

Easy, vegetarian and inexpensive, this stuffed eggplant recipe has no flaws

Credit photo by Une: YouTube screenshot Ethan Chlebowski.

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