I love doing requests, so when my adult son requested this adventure, you’d think I would be all-in, but alas… I’m not a huge fan of pickled things, but since he is… in I went. AND WOW. I was not expecting this result! I will definitely be doing this again (for him… and okay, for me too).
#pickledonions #sousvide #quickpickle
- 1 quart jar
- 2 sliced Red Onions
- 2 cups white vinegar
- 2 cups water
- ½ cup cane sugar
- 2 Tablespoons of sea salt
- Optional: 2 garlic cloves and 1 teaspoon of mixed peppercorns
- Thinly slice the onions (slice thicker for a more meaty texture), and put onions into your mason jar. Add optional ingredients if you are using.
- In a small pot, heat the vinegar, water, sugar, and salt and stir until dissolved (will only take a minute or two. Allow your mixture to cool before you pour over the onions.
- Place your lid upon your jar and allow jar to come to room temperature.
- Your pickled onions will be ready to eat once they’re bright pink and tender – about 1 hour for very thinly sliced onions, or overnight for thicker sliced onions. They will keep in the fridge for up to 2 weeks.
Note: To Sous Vide your onions, place in vacuum seal bag and place into your vacuum seal machine. Use the marinate function 3-4 times. This is considered a quick pickle. It tastes great and is nearly identical to the 1 hour refrigerator method. Original recipe from:
Love and Lemons – https://www.loveandlemons.com/pickled-red-onions/
***Links to my favorite things****
🧤Oven gloves I use (affiliate link): https://amzn.to/3PesyCv
🧤FoodSaver FM5000 (affiliate link): https://amzn.to/3IdKyNr
👕 My MERCH is here: http://tee.pub/lic/zCPUJ9t3EZk
🥣 Visit my website at http://www.AdventuresinEverydayCooking.com
💞My Patreon https://www.patreon.com/adventuresineverydaycooking
🔪My Pampered Chef website https://www.PamperedChef.com/pws/AECHeather/
🖥️Find me on Facebook at https://www.facebook.com/AdventuresinEverydayCooking
🐤Follow me on Twitter at https://twitter.com/AECHeather
📸Follow me on Instagram at @AdventuresinEverydayCooking
Edited by Kevin Bloomquist – Editing@Bloomquist.com