Sous Vide Pickled Spring Onions

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Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)

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Recipe Temp 180 F / 82.2 C
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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?


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Ingredients for 6

  • 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

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 180°F.

  • Step 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:

    • Step 1

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

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180 F / 82.2 C Recipe Temp
Recipe Time
Prep Time