Step 1

In a zip top bag, add the red wine vinegar, water, pickling spice mix, salt and sugar.

Step 2

Place the bag in the water of your sous vide using the water displacement method.

Step 3

Heat your sous vide to 180ºF (82ºC).

Step 4

While the sous vide is heating, slice your red onion thinly or to your desired thickness.

Step 5

Once your water comes to temperature, agitate the liquid contents of the bag to be sure that the salt and sugar have dissolved.

Step 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.

Step 7

Cook for 25 minute.

Step 8

Remove from the water bath and shock (stop the cooking) of the onions in an ice bath.

Step 9

Store the pickled onions in their brine, in a closed container.