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Sous Vide Pickled Onions Recipe

Pickled onions 1271885 1920

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Pickled onions 1271885 1920

Pickled onions are a zesty addition to any dish, lending a vibrant burst of tangy flavor and crisp texture... and with sous vide, they couldn't be more simple! Immersed in a brine of vinegar, sugar, and spices, thinly sliced onions undergo a delightful transformation, becoming irresistibly tangy while retaining their natural crunch. Whether adorning tacos, sandwiches, salads, or charcuterie boards, pickled onions add a delightful pop of color and flavor, cutting through rich or savory elements with their bright acidity. Beyond their role as a garnish, pickled onions can also stand alone as a versatile condiment, lending their zesty charm to everything from grilled meats to cheese platters. With their versatility and bold flavor profile, pickled onions are a pantry staple that effortlessly elevate any dish they accompany.

Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.

Sous Vide Pickled Onions Recipe

  • Published: May 16, 2024
  • By Mike La Charite
  • Prep Time: 10 minutes
  • Total Time: 40 minutes
  • Cooks: Cooks 185°F (85°C) for 30 minutes
  • Serves: 6

Ingredients for Sous Vide Pickled Onions

  • For the Pickled Onions

  • 1 red onion, sliced thin
  • 2 cloves fresh garlic, crushed
  • 2 cups red wine vinegar
  • 3 tablespoons fine salt
  • 3 tablespoons ultrafine sugar
  • 1 teaspoon peppercorns
  • 1/2 teaspoon fennel seeds
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Cooking Instructions for Sous Vide Pickled Onions

For the Pickled Onions

Combine vinegar, salt, sugar and spices in a small bowl and whisk to combine.

Chamber vacuum method: place the onions and garlic in a vacuum bag with the pickling liquid (you won't need it all). Set the sealer for the longest time available (mine is 99 seconds) and seal the bag. The onions will be ready to use immediately or you can hold them in the fridge until ready.

Sous vide method: preheat sous vide bath to 185°F (85°C). Place the onions with the pickling liquid in a gallon sized Ziploc freezer bag and place in the bath using the water displacement method. Cook for 30 minutes, then remove to an ice bath to chill fully. These can be made in advance and will last in an airtight container in the fridge for up to 2 weeks.

NOTE: Feel free to change these up based on the dish you're making! Use white onions with white vinegar, add different spices, use rice wine vinegar for asian style pickles... you don't even have to use onions! Try this with cucumbers, bell peppers, or any other favorite veggies - or mix several, chop them fine and make chow chow!

Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.

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