Sous Vide Pickled Onions Recipe

For the Pickled Onions

Combine vinegar, salt, sugar and spices in a small bowl and whisk to combine.

Chamber vacuum method: place the onions and garlic in a vacuum bag with the pickling liquid (you won't need it all). Set the sealer for the longest time available (mine is 99 seconds) and seal the bag. The onions will be ready to use immediately or you can hold them in the fridge until ready.

Sous vide method: preheat sous vide bath to 185°F (85°C). Place the onions with the pickling liquid in a gallon sized Ziploc freezer bag and place in the bath using the water displacement method. Cook for 30 minutes, then remove to an ice bath to chill fully. These can be made in advance and will last in an airtight container in the fridge for up to 2 weeks.

NOTE: Feel free to change these up based on the dish you're making! Use white onions with white vinegar, add different spices, use rice wine vinegar for asian style pickles... you don't even have to use onions! Try this with cucumbers, bell peppers, or any other favorite veggies - or mix several, chop them fine and make chow chow!