Sous Vide Pickled Vegetables

There’s a relish dish on every holiday table at my mom’s house. I have not quite taken up the tradition — maybe it’s because I don’t have the perfect glass dish for this recipe. (Just putting the pickles out in any old dish seems wrong.) Nonetheless, I found myself thinking about those pickled vegetables as I washed this week’s vegetable haul. (I wash everything as soon as it comes in the door so I don’t have to think too hard about it during the week.) The scallions are so nice. The cauliflower is enormous. Those white carrots I thought were parsnips? They are radishes, and I love those pickled. It seems just the right time to make up a nice pickle. Note: You could make this spicy by adding a hot pepper or two to the mix. I like my pickle mild.

Author

Barbara Freda

I grew up in a cooking family and after getting a degree in Spanish and Anthropology, realized what I really wanted to do was to go to culinary school. After working in a NYC bank for a few years, I managed to get to culinary school and got my first jobs in NYC kitchens, including a long stint at Union Square Cafe in its earliest years. After (sadly) leaving NYC, I realized I needed to step away from the 80-hour work weeks, so I left the heat of the kitchen for the cool of the computer keyboard: I started writing about food, the business of food, and technology in the food industry, as well as teaching cooking classes. Recipe development remains one of my top loves, and the opportunity to develop recipes for Anova has been fun every step of the way.

Prep Time: 00:25

Recipe Time: 03:00

Temperature : 190.4F / 88C

Ingredients

• 4 stalks celery, sliced into 1-inch segments
• 2 carrots, peeled and sliced into 1/4-inch-thick rounds
• 1 cup cauliflower florets
• 1 red bell pepper, cored and sliced into 1/2-inch-thick strips
• 1 small zucchini, quartered and sliced into 1/2-inch-thick wedges
• 1 small onion, sliced
• 4 scallions, roots trimmed and sliced into 1-inch segments
• 3 small white radishes, peeled and sliced into 1/2-inch pieces
• 1 clove garlic, thinly sliced
• 1 cup water
• 1 cup cider vinegar
• 6 tablespoons sugar
• 2 tablespoons pickling spices

Directions

1. Set the Anova Sous Vide Precision Cooker to 190ºF (88ºC).
2. Divide celery, carrots, cauliflower, bell pepper, zucchini, onion, scallions, radishes, and garlic between 2 large zipper lock bags.
3. Combine water, vinegar, sugar, and pickling spices in a saucepan. Bring to a boil over medium-high heat, reduce heat to medium-low, and cook just until sugar dissolves, about 2 minutes.
4. Divide the brine between the two bags of vegetables. Seal the bags using the water immersion technique, keeping the vegetables in a single layer. Transfer to the water bath and set the timer for 3 hours.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath and immediately transfer to an ice bath. Let the vegetables cool to room temperature before transferring to the refrigerator for storage.
2. The pickles can been eaten right away, but are best if left to mellow and blend a day or two. They should keep for at least 2 weeks, sealed, in the fridge.