Sous Vide Pickled Radishes

(15)

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 didn’t know we loved pickled radishes until we made these with the Anova Sous Vide Precision Cooker. They’re a wonderful healthy snack, and also fantastic in salads or on tacos. They’ll keep within an air-tight jar or container within the fridge for up to one month.
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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

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 180°F (82°C).

  • Step 2

    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.

  • Step 3

    Place the bag in the water bath and set the timer for 20 minutes.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath. Transfer to an ice bath and let cool to room temperature. Serve.

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180 F / 82.2 C Recipe Temp
Recipe Time
Prep Time