How to sous vide pickled onions

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 minute.
8. Remove from the water bath and shock (stop the cooking) of the onions in an ice bath.
9. Store the pickled onions in their brine, in a closed container.