Sous Vide Pickled Spring Onions
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!)
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?
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
Set the Anova Sous Vide Precision Cooker to 180°F.
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.
Plunge bag into an ice bath and cool completely. Refrigerate in an air-tight container for up to one month.