Sous Vide Pickled Vegetables
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 ...
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Anova
Pro-level cooking techniques made simple.
Ingredients for 10
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
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Step 1
Set the Anova Sous Vide Precision Cooker to 190ºF (88ºC).
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Step 2
Divide celery, carrots, cauliflower, bell pepper, zucchini, onion, scallions, radishes, and garlic between 2 large zipper lock bags.
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Step 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.
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Step 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.
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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 immediately transfer to an ice bath. Let the vegetables cool to room temperature before transferring to the refrigerator for storage.
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Step 1
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.