Sous Vide Petite Pickled Carrots

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Emily Farris and Jeff Akin

Kansas City, Missouri

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

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We snack on carrots quite a bit around the Feed Me Creative studio. At least when we’re trying to be healthy. That natural sugar that makes it a satisfying snack also makes carrots the perfect base for a sweet-and-salty pickle brine. With the Anova Sous Vide Precision Cooker, it’s easy to take this rabbit food to the next level by making pickled petite carrots. When prepared with a simple brine at 190ºF (88ºC) they get a little tenderness while maintaining their structural integrity (read: they’re still crunchy). This recipe makes 10-12 petite carrots. But to double it, simply double the brine and divide everything between two bags before cooking. And if thyme isn’t your thing, try another herb, like rosemary. Something to keep in mind: We’ve found that sous vide pickled vegetables tend to do better on a very strict time setting because they’re being cooked and pickled at the same time.
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Ingredients for 1

  • 1 cup white wine vinegar

  • 1/2 cup granulated sugar

  • 3 tablespoons kosher salt

  • 1 teaspoon black peppercorns

  • 1/3 cup ice-cold water (or 1/3 cup ice cubes)

  • 10–12 petite carrots (about 8 ounces), peeled and stems trimmed

  • 4 sprigs fresh thyme

  • 2 cloves garlic, peeled

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 190°F (88°C).

  • Step 2

    To prepare the brine, combine the vinegar, sugar, salt, and peppercorns in a medium saucepan over medium heat. Bring to a boil and stir to dissolve salt and sugar. Remove from the heat and add the cold water. Let cool to room temperature.

  • Step 3

    Combine the carrots, thyme, and garlic in a large zipper lock bag. Add the brine and seal the bag using the water immersion technique. Place in the water bath and set the timer for 1 1/2 hours

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath and immediately transfer to an ice bath to cool.

    • Step 1

      Enjoy immediately or store in the refrigerator for up to 1 week.

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190 F / 87.8 C Recipe Temp
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