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    Home | Canning Recipes | Pickling Recipes

    Sous Vide Pickled Onions

    Dated: January 12, 2019 Last Modified: January 24, 2022 by Sarah Mock 4 Comments. As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links.

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    Making sous vide pickled onions is faster than making a refrigerator pickled onions. Precision temperature in a short amount of time will produce a crisp, flavorful pickled onion.
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    Sous Vide Pickled Onions

    Making sous vide pickled onions is faster than making a refrigerator pickled onions. Precision temperature in a short amount of time will produce a crisp, flavorful pickled onion.

    Sous Vide Pickled Onions

    These would be delicious added to a cheese board as a compliment or as a topping for a black bean burger. Don't underestimate the deliciousness of pickled onions when added as a topping for pulled pork, pulled chicken or roast beef. Another recipe that you are going to want to try is my sous vide pickled banana pepper recipe. Be sure to check out my complete collection of sous vide recipes.

    How do you pickle onions quickly?

    I found the way to pickle onions quickly is with sous vide cooking. In less than 30 minutes you can have crisp, flavorful, pickled onions. New to sous vide? I explain in simple terms everything I know about sous vide cooking.

    How long will pickled onions last?

    Stored in the refrigerator, these pickled onions will last for a minimum of 6 months.

    quick Sous Vide Pickled Onions

    How do you make sliced pickled onions?

    Sliced picked onions are made by thinly slicing an onion. I prefer a red onion but a vidalia sweet onion could be a good alternative. Together with vinegar, salt, sugar and spices, the onions marinade in the brine and become preserved.

    Should you keep pickled onions in the fridge?

    These pickled onions are not shelf stable and should be kept in the refrigerator.

    Sous Vide Pickled Onions

    What spices to use in pickled onions?

    I am using a premixed pickling spice for this recipe but spices that would be delicious in a pickled onion would be peppercorns, mustard seeds, coriander seeds, bay leaves, allspice, ginger, cloves and cinnamon. It is personal preference as to the combination of pickling spices so play around with it and have fun with your flavors.

    A simple pickling spice mix

    If you are in need of a simple picking spice mix with out having to buy a premixed jar, try this combination:

    • 10 peppercorns
    • 2tsp mustard seeds
    • 1tsp coriander seeds
    • 2 bay leaves

    What other food items are popular for pickling?

    Onions are popular for picking but you are also going to want to try your hand at pickling cucumbers, pearl onions, cauliflower, baby corn, watermelon rind and green beans.

    What do pickled onions taste like?

    In my opinion pickled onions do not taste like a raw onion. They are crips but not hard in texture, have and acidic bite to the with an after taste of sweetness. Depending on the spices used, there will be notes of those spices.

    Pickled Onion Ingredients

    • red onion, thinly sliced
    • red wine vinegar
    • water
    • salt
    • sugar
    • pickling spice mix

    How to sous vide pickled onions

    Sous Vide Pickled Onions in a sous vide bath
    1. In a zip top bag, add the red wine vinegar, water, pickling spice mix, salt and sugar.
    2. Place the bag in the water of your sous vide using the water displacement method.
    3. Heat your sous vide to 180ºF (82ºC).
    4. While the sous vide is heating, slice your red onion thinly or to your desired thickness.
    5. Once your water comes to temperature, agitate the liquid contents of the bag to be sure that the salt and sugar have dissolved.
    6. Add the sliced onion to the bag and re-submerge the bag using the water displacement method. Secure the bag to the side of the pot with a clip.
    7. Cook for 25 minutes.
    8. Remove from the water bath and shock (stop the cooking) the onions in an ice bath.
    9. Store the pickled onions in their brine, in a closed container.

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    Sous Vide Pickled Onions

    Sous Vide Pickled Onions

    Sarah Mock
    Making sous vide pickled onions is faster than making a refrigerator pickled onions. Precision temperature in a short amount of time will produce a crisp, flavorful pickled onion.
    4.91 from 10 votes
    Print Recipe
    Note From Sarah

    There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

    Prep Time 5 mins
    Cook Time 30 mins
    Total Time 35 mins
    Prevent your screen from going dark, toggle to button to the right to turn GREEN
    Course Sous Vide
    Cuisine American
    Servings 1 cup
    Calories 8 kcal

    EQUIPMENT

    Joule Sous Vide
    Anova Culinary Sous Vide Cooker
    Sous Vide Water Bath
    Lid for Sous Vide Container
    FoodSaver Vacuum Sealer

    Ingredients
      

    • 1 red onion (thinly sliced)
    • ½ cup red wine vinegar
    • ½ cup water
    • 2 t salt
    • 1 t sugardomino sugar.
    • 1 T pickling spice mix

    Instructions
     

    How to sous vide pickled onions

    • In a zip top bag, add the red wine vinegar, water, pickling spice mix, salt and sugar.
    • Place the bag in the water of your sous vide using the water displacement method.
    • Heat your sous vide to 180ºF (82ºC).
    • While the sous vide is heating, slice your red onion thinly or to your desired thickness.
    • Once your water comes to temperature, agitate the liquid contents of the bag to be sure that the salt and sugar have dissolved.
    • Add the sliced onion to the bag and re-submerge the bag using the water displacement method. Secure the bag to the side of the pot with a clip.
    • Cook for 25 minute.
    • Remove from the water bath and shock (stop the cooking) of the onions in an ice bath.
    • Store the pickled onions in their brine, in a closed container.

    Video

    Nutrition

    Serving: 1TablespoonCalories: 8kcalCarbohydrates: 1gSodium: 467mgSugar: 1g

    Nutrition Disclosure

    Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

    Tried this recipe?Let us know how it was!

    Sharing of this recipe to social media is both encouraged and appreciated. Please share the direct link back to the recipe. Copy/Pasting and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright protected. SavoringTheGood®

    More Pickling Recipes

    • Pickled Red Onion Recipe
    • Sous Vide Pickled Vegetables
    • Pickled Banana Peppers (Canning Recipe)
    • Pickling Beets (Easy Refrigerator Pickled Beet Recipe)
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    About Sarah Mock

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.

    Reader Interactions

    Comments

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      Recipe Rating




    1. Sarah Mock

      June 11, 2021 at 1:33 pm

      Alys,
      Can you clarify? Sous vide uses a water bath. Mason jars are safe for sous vide cooking. If you are talking about putting the jar in an oven, I would advise against it.
      If I am not answering your question, please let me know how I can clarify.

      Sarah

    2. Alys Corbin

      June 11, 2021 at 10:59 am

      Is it possible to do this in mason jar without the water bath (to avoid breaking the glass) or will the onions cook too much?

    3. Nellie Tracy

      January 12, 2019 at 10:37 pm

      5 stars
      Mmmm so yummy! I could eat these on the daily!

    4. Sara M.

      January 12, 2019 at 4:25 pm

      5 stars
      What a great idea to make these sous vide! Saving this recipe, I've always wanted to make these! Thank you for sharing!

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    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.
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