Sous Vide Pickled Radishes
Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.
Ingredients for 6
1/2 cup white wine vinegar
3 tablespoons ultrafine sugar
2 teaspoons kosher salt
8 ounces radishes, trimmed and sliced into 1/4-inch-thick slices
Set the Anova Sous Vide Precision Cooker to 180°F (82°C).
In a large bowl, whisk together the vinegar, sugar, and salt. Transfer to a large zipper lock bag and add the radishes. Seal the bag using the water immersion technique.
Place the bag in the water bath and set the timer for 20 minutes.
When the timer goes off, remove the bag from the water bath. Transfer to an ice bath and let cool to room temperature. Serve.