Sous Vide Pickled Jalapeño Peppers

Pickled jalapeno peppers are great garnishes for nachos, tacos and so much more. Plus, the pickling takes some of the heat out of the peppers. These, made with the Anova Sous Vide Precision Cooker, will keep delectable in the fridge within an air-tight jar or container 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: 00:30

Temperature : 180F / 82.2C

Ingredients

• 1 cup white wine vinegar
• 3 tablespoons ultrafine sugar
• 2 teaspoons kosher salt
• 6 jalapeños, sliced crosswise 1/4 inch thick
• 1/2 white onion, thinly sliced

Directions

1. Set the Anova Sous Vide Precision Cooker to 180°F (82°C).
2. In a large bowl, whisk together the vinegar, sugar, and salt. Transfer to a large zipper lock bag and add the jalapeños and onion. Seal the bag using the water immersion technique.
3. Place the bag in the water bath and set the timer for 30 minutes.

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.