Sous Vide Pickled Red Onion

(101)

Emily Farris and Jeff Akin

Kansas City, Missouri

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

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We always have pickled red onions in our studio fridge. We put them on sandwiches, salads, patés, and sometimes even eat them straight from the jar. So we love that now, with the Anova Sous Vide Precision Cooker, and a little vinegar, sugar, and salt, we can have pickled red onions in just 30 minutes. These will keep in the fridge within an air-tight container for up to one month.
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Ingredients for 6

  • 1 cup red wine vinegar

  • 3 tablespoons ultrafine sugar

  • 3 tablespoons kosher salt

  • 1 red onion, peeled and thinly sliced

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 180ºF (82ºC).

  • Step 2

    In a large bowl, whisk together the vinegar, sugar, and salt. Add the onion and transfer to a large zipper lock bag. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 30 minutes.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath. Transfer the bag to an ice bath to cool completely before serving.

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180 F / 82.2 C Recipe Temp
Recipe Time
Prep Time