Sous Vide Pickled Spring Onions

These super-quick-and-easy sous vide pickled spring onions are fantastic on salads and sandwiches, though we like to eat them on their own. Don't they just look divine?

Author

Emily Farris and Jeff Akin

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

Prep Time: 00:05

Recipe Time: 00:30

Temperature : 180F / 82.2C

Ingredients

• 1 cup (237 ml) red wine vinegar
• 3 tablespoons (44 ml) ultrafine sugar
• 3 tablespoons (44 ml) kosher salt
• 1 teaspoon (5 ml) black peppercorns
• 1 bay leaf
• 8 spring onions, trimmed to bulb

Directions

1. Set the Anova Sous Vide Precision Cooker to 180°F.
2. Whisk together the vinegar, sugar, salt, and pepper. Add the onions and bay leaf and seal in a zip or vacuum bag and cook for 30 minutes.

Finishing Step:

1. Plunge bag into an ice bath and cool completely. Refrigerate in an air-tight container for up to one month.