Sous Vide Pickled Spring Onions
Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.
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?
Pro-level cooking techniques made simple.
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.