Pickling

Other than the ingredients: Quart size jars Canning funnel Large mixing bowl Food scale

Author

John Brodeur

Prep Time: 00:00

Recipe Time: 02:30

Temperature : 140F / 60C

Ingredients

• 400G Vinigar (your choice)
• 400G Water
• Up to 80G granulated sugar (optional)
• 20G pickling or kosher salt (must not be iodized)
• Herbs and spices (garlic, onion, dill, peppercorns, bay leaves, etc)

Directions

1. Fill water bath and set Anova to 140°F
2. Check and clean Mason jars. • make sure there are no chips or cracks in the glass • Replace any warped or bent lids and rings • Clean with soap and hot water
3. Combine vinegar, water, sugar and salt. Whisk to dissolve. • Tip: Heat water in electric kettle to expedite the dissolving of the solids.
4. Clean and cut the hardy vegetable of your choice (cucumber, green beans, carrots, etc.)
5. Add chosen herbs and spices
6. Fill jars with vegetables. • Leave space for time to cover vegetables fully
7. Fill jars with brine. • fill until first ring on Mason jar • if brine doesn’t cover the vegetables, add water until it does
8. Tighten jars to fingertip tightness. • Any tighter and you risk jar breakage in the water bath
9. Place jars in 140°F preheated water bath. • water should completely cover the jars
10. Set timer for 2hr 30min.

Finishing Steps