Sous Vide Pickled Vegetables

In this recipe we have used mushrooms and onions, but you can tailor the ingredients to your preference and pickle all sorts of vegetables. The pickling process is decreased in overall time by cooking sous vide, meaning you can have pickled veggies in just an hour and a half. This recipe was inspired by the sous vide pickled carrots recipe by Emily and Jeff http://blog.anovaculinary.com/sous-vide-petite-pickled-carrots/ You can eat the picked veggies straight away or keep them for later in the week.

Author

Christina Wylie

Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, Broadsheet, Wining & Dining and many other internationally renowned publications. In 2013, after almost a decade of working as an international journalist, Christina founded the online lifestyle magazine The GAB Magazine, for which she now leads a team of 60 writers based all across Australia. She then founded Samui Life Magazine in 2016. After working as a recipe creator for Anova Culinary for over a year, she signed a cookbook contract with the American-based, international publishing company Quarto. Her cookbook, titled The Sous Vide Kitchen: Techniques, Ideas, and More Than 100 Recipes to Cook at Home, was published worldwide in 2017. She wrote, styled, and photographed everything that you see within that book. In 2017 she opened her first restaurant, Bootlegger, in Koh Samui, Thailand. She is currently in the initial stages of launching Bootlegger 2 in Phuket in 2018, and is looking to open Bootlegger 3 in Bangkok in 2019. She is currently working towards stepping into the world of food and travel presenting. As an entrepreneur herself, Christina co-founded the charity initiative Project Gen Z in 2015 to teach orphaned Cambodian children entrepreneurial skills. A British expat born and raised in Hong Kong, Christina has worked across the globe, and has lived in Thailand, London, Hong Kong, Australia and South Africa over the years.

Prep Time: 00:15

Recipe Time: 01:30

Temperature : 190.4F / 88C

Ingredients

• 1 cup white wine vinegar
• 1/2 cup granulated sugar
• 3 tablespoons salt
• 1/2 cup ice
• 4 ounces whole button mushrooms
• 4 small shallots, peeled and ends trimmed
• 3 cloves garlic, peeled
• 3 sprigs thyme
• 2 sprigs rosemary

Directions

1. Set the Anova Sous Vide Precision Cooker to 190ºF (88ºC).
2. Combine vinegar, sugar, and salt in a medium saucepan. Bring to a boil over medium-high heat. Stir to dissolve the sugar and salt. Remove from heat and stir in ice.
3. Combine the mushrooms, shallots, garlic, thyme, and rosemary in a large zipper lock bag. Add the brine. Seal the bag using the water immersion technique and place in the water bath for 1 1/2 hours.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath and transfer to an ice bath to cool. When the vegetables and brine are cool to the touch, transfer the entire contents of the bag to a large glass jar. Seal and store in the refrigerator.