Sous Vide Pickled Vegetables
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Anova
Pro-level cooking techniques made simple.
Ingredients for 4
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
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Step 1
Set the Anova Sous Vide Precision Cooker to 190ºF (88ºC).
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Step 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.
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Step 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.
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Finishing Steps
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Step 0
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.