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.