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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 crunchy, flavorful pickled onion.
This easy and delicious recipe would be great addition to a cheese boardas a compliment or as a topping for ablack 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.
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- Want To Save This Recipe?
- How do you make quick pickled red onions?
- Pickled Onion Ingredients
- How to sous vide pickled onions
- How long can pickled onions last?
- How do you make sliced pickled onions?
- Should you keep pickled onions in the fridge?
- What spices to use in this best quick pickled onions?
- How to make pickled red onions mix
- What other food items are popular for pickling?
- What do pickled onions taste like?
- Ways to use pickled onions in everyday dishes
- What kinds of vinegar can I use to make pickled onions?
- Want To Save This Recipe?
- 📖 Recipe
- 👩🏻🍳 Sarah Mock
- Comments
How do you make quick pickled red onions?
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.
Pickled Onion Ingredients
- red onion, thinly sliced
- red wine vinegar
- water
- salt
- sugar
- pickling spice mix
How to sous vide pickled onions
- In a zip top bag,add thered wine vinegar, water, pickling spice mix, sugar and salt.
- Place the bag in the water of your sous videusing the water displacement method.
- Heat your sous vide to 180ºF (82ºC).
- While the sous vide is heating,slice your red onion thinlyor to your desired thickness.
- Once your water comes to temperature,agitate the liquid contents of the bagto be sure that the salt and sugar have dissolved.
- Add the sliced onion to the bag and re-submerge the bag using thewater displacement method. Secure the bag to the side of the pot with a clip.
- Cook for25 minutes.
- Remove from the water bath and shock (stop the cooking) the onions inan ice bath.
- Store the pickled onions in their brine, in a closed container such as a mason jar.
How long can pickled onions last?
Stored in the refrigerator, these pickled onions will last for a minimum of 6 months.
How do you make sliced pickled onions?
Thinly slice the onion with a knife or mandoline. 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?
Pickled onions are not shelf stable. If you won't use pickled red onions, keep them in the refrigerator.
What spices to use in this best quick pickled onions?
I am using a premixed pickling spice for this pickled onion 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.
How to make pickled red onions 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?
Fresh red onions are popular for picking but you are also going to want to try your hand at other pickled foods such as 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.
Ways to use pickled onions in everyday dishes
- Level up the flavor of tacos with easy pickled red onions by adding these tangy pickled onions as a topping.
- Incorporate them into salads for a burst of flavor and texture.
- Sprinkle crushed red pepper flakes over nachos with the pickled onions for a spicy kick.
- Jazz up avocado toast by layering it with these tangy onions.
- For a unique twist, drizzle honey over the pickled onions when using them in various dishes.
What kinds of vinegar can I use to make pickled onions?
You can use apple cider vinegar, rice vinegar, or white wine vinegar to make pickled onions following the recipe. Simply let the onions marinate in your chosen vinegar for the desired flavor profile.
📖 Recipe
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.
5 from 11 votes
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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 for the recipePrep Time 5 minutes mins
Cook time for the recipeCook Time 30 minutes mins
total time to prep and cook the recipe.Total Time 35 minutes mins
Course Sous Vide
Cuisine American
Ingredients
- 1 red onion (thinly sliced)
- ½ cup red wine vinegar
- ½ cup water
- 2 t salt
- 1 t 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: 1Tablespoon | Calories: 8kcal | Carbohydrates: 1g | Sodium: 467mg | Sugar: 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.
More Ultimate Collection of Sous Vide Recipes
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About Sarah Mock
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.
Reader Interactions
Comments
Alys Corbin
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?
Reply
Sarah Mock
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
Reply
Nellie Tracy
Mmmm so yummy! I could eat these on the daily!Reply
Sara M.
What a great idea to make these sous vide! Saving this recipe, I've always wanted to make these! Thank you for sharing!Reply
