Fuss-free, juicy, crunchy, sweet-and-tangy Sous Vide Pickled Red Onions will take your taco Tuesdays from MEH to HIP HOP HOOORAY!!
We celebrate Taco Tuesday or Thursday almost weekly. How about you? For me, a taco just ain't a taco, without the crunch, tang and sweetness of pickled red onions. You with me?
OK, good... because today I am serving up a big 'ol jar (or bag) of Sous Vide Pickled Red Onions! Eat them straight from the jar (guilty), stuff them in your favourite sandwich, or pile them atop a tray of tacos and call it a par-TAY! They're flexible like that.
Jar or Bag?
The plastic we use for cooking sous vide checks all the requirements for food-safe, high-heat cooking. Look for bags that are BPA-free, made of high-density polyethylene, low-density polyethylene and polypropylene. From all that I have read to date, cooking with these products is safe. Of course, there are still risks and concerns surrounding cooking with plastics, so the choice is completely yours.
Bags make the most sense for meat, large cuts in particular. They are convenient and good quality bags may be washed and reused. Although, where raw meat is involved, I generally discard after one use. Cooking in a vacuum sealed bag ensures greater flavour, texture and minimizes nutritional loss. It's also faster than cooking in jars.
As far as I am aware, most of these bags are not recyclable, which causes us much guilt. So, whenever opportunities present themselves to cook sous vide without plastic, we take them. Good quality canning jars are perfect for this.
Jars are great for cooking and serving single-serve recipes like this and this. They are not plagued with the same concerns that surround plastic, but can sometimes crack or break. I've only had this happen once, because my lid was too tight and a second time because my glass was too cold. It broke my heart each time to see the contents of the jars floating around in the water bath.
For best results when cooking in jars, ensure the jars are clean, crack-free and the lids are not warped or dented. Tighten the lid only enough so that you can easily unscrew it with your fingertips. When done correctly, this allows trapped air to release from the jar during cooking, preventing cracking or water from entering. I warm my jars up before use, by placing them on the lid of the sous vide bath while the water heats up, or in a sink filled with warm water.
I like to use mason jars with the two-piece lids or jars with hinged/spring-action lids like Kilner or Weck.
Tips For Sealing Liquids
Vacuum sealing with a standard, home-model vacuum sealer can be downright tricky when the bag contents include liquids. Even the smallest amount of liquids present, can easily get sucked out along with the air. Here are a few tricks to help minimize liquid loss:
- If you do not own a vacuum sealer, flash back to grade school science and the Archimedes' principle (water displacement). Simply add your contents to the bag, partially seal the bag, then submerge the bag in water, using your hands to push the bag down. The pressure of the water will force the air up and out of the bag. When the bag is almost completely submerged and the air has escaped, seal the bag and VOILA! Use a bulldog clip or the container lid to secure the bag. It's best to do this while the water is still cool, or I use a wooden spoon or silicone tongs, instead of your hand, to help submerge the bag when the water is already heated.
- If using a vacuum sealer, freeze the liquids in ice cube trays then add to the bag, or freeze directly in the bag before vacuum sealing (see image in collage above).
- Some vacuum sealers offer various levels of suction. Mine has a simple 'dry' or 'moist' setting, which works ok when the liquid content is minimal. To get around this, I will sometimes use a combination of water displacement and vacuum sealing. Or, I gauge the suction and press the seal button to manually stop the and finish the process.
Let's Taco 'Bout It!
Whip up some Sous Vide Pickled Red Onions for your next taco Tuesday, Thursday, or any day. If you aren't into tacos (enter eye rolls here), these onions are just as good on burgers, sandwiches or pizzas, in salads or any recipe that calls for red onions.
Pickled red onions is a traditional Mexican condiment and to remind me of the ones I had there, I love using Mexican oregano to flavour my pickled red onions If that isn't your speed, you can switch up the flavour with a variety of spices - like cumin, peppercorn, pimento (all-spice), thyme - to match your taste.
Check back later this week for some awesome sous vide carnitas tacos topped with these sweet, tangy, crunchy Sous Vide Pickled Red Onions!
Ingredients
Special Equipment:
For the onions:
- 260 grams red onion cut in half-circles
- 2.5 grams Mexican oregano dried
- 10-15 grams kosher salt adjust to taste
- 30 grams brown sugar
- 250 milliliters rice vinegar
- 250 milliliters water
Instructions
Prepare the water bath:
- Add warm tap water to a heavy-duty pot or heat-proof container. Attach the sous vide cooker and set to 82.2ºC/180ºF if using a bag, or 60ºC/140ºF if using a litre/quart jar.
Prepare the onion:
- Peel and cut the onion thinly and evenly into half moons, using a sharp knife or mandoline slicer.
Make the brine:
- Combine the vinegar, water, sugar, salt in a measuring cup or bowl. Add the onions to the bag, sprinkle the oregano on top and add the brine. Use the water displacement or vacuum to seal the bag. Or add all the ingredients to a jar. See tips section above.
Pickle the onions:
- Add all the ingredients to a jar or bag (see above for tips), seal and submerge in the heated water. If using the higher temperature and a bag, cook for 30 minutes. For the litre jar option, cook for 2.5 hours at the lower temperature.
- When ready, cut the bag open and transfer the contents to a large jar. Allow to cool at room temperature, then seal and refrigerate. Or remove the jar from the water, allow to cool at room temperature before refrigerating.
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