Sous Vide - Pickled red onions

I’d prefer fermented, but who can argue with 30 minutes? These are delicious & nice to have on hand.

• 1 fist-sized red onion, peeled & thinly sliced (this) makes quick work of it, using the mandolin blade & food grabber)

• 1 c red wine vinegar

• 3 Tblsp sugar

• 3 Tblsp koshering/pickling salt

• Preheat water bath to 180°F

• Dissolve sugar & salt in vinegar in a bowl

• Place sliced onions in 1 gallon ziplock bag, pour in vinegar mixture

• Seal (you’ll need to use the water displacement technique; check for & eliminate bubbles trapped by onion slices)

• Cook in water bath @180°F, 30 minutes

• Cool in ice bath

(This could likely be done in a glass canning jar rather than in a bag, if you prefer)