Sous Vide Giardiniera

If you order an Italian dish “alla giardiniera” you will be served mixed, sliced vegetables. This is a simple preparation for pickled giardiniera using the Anova Sous VIde Precision Cooker. These pickled vegetables will keep in an air-tight jar or container within the fridge for up to one month.

Author

Emily Farris and Jeff Akin

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

Prep Time: 00:30

Recipe Time: 01:00

Temperature : 180F / 82.2C

Ingredients

• 2 cups white wine vinegar
• 1 cup water
• 1/2 cup ultrafine sugar
• 3 tablespoons kosher salt
• 1 tablespoon whole black peppercorns
• 1 cup cauliflower, cut into 1/2-inch pieces
• 1 bell pepper, stemmed, seeded, and cut into 1/2-inch pieces
• 1 cup carrots, cut into 1/2-inch pieces
• 1/2 white onion, thinly sliced
• 2 serrano peppers, stemmed, seeded and cut into 1/2-inch pieces

Directions

1. Set the Anova Sous Vide Precision Cooker to 180°F (82°C).
2. In a large bowl, whisk together the vinegar, water, sugar, salt, and pepper. Transfer to a large zipper lock bag and add the cauliflower, bell pepper, carrots, onion, and serrano peppers. Seal the bag using the water immersion technique.
3. Place the bag in the water bath and set the timer for 1 hour.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Transfer to an ice bath and let cool to room temperature. Serve.