Make the Latest Foodie Trend at Home: Sous Vide Pickled Veggies
Posted by : Alex Mills /
You've probably had it at those hip, urban eateries... pickled veggies as a condiment with charcuterie, on top of a taco or a salad. The salty, sometimes sweet, vinegary flavor cuts salty or fatty flavors so deliciously and adds a versatile, interesting dimension to many dishes.
But, most of us have never ventured into at-home attempts at pickling. And for good reason. It used to be that pickling these veggies at home came with a whole bunch of work. Figuring out all the canning essentials, carving out an afternoon to babysit the process... kind of a headache, and not one that most people have much time for.
But with a new food preparation technique called Sous Vide - French for "under pressure" - this process has become much easier, with even tastier results. The Sous Vide technique allows an at-home chef to cook many different foods in a precisely heated water bath, allowing for gourmet quality eats from their home kitchen.
With Sous Vide pickled veggies, cooking your vegetables at a controlled temperature lower than traditional canning allows you to maintain the fresh crispness of your veggies while still allowing the delicious vinegar brine to penetrate the vegetable. Prepare to enjoy a delicious pickled vegetable without taking away the crunchiness of a raw veggie. Best of both worlds.
Sous Vide Pickled Vegetables
(Makes 1 quart-size jar of veggies, but can easily be doubled, tripled or more for an epic pickling session)
- 1 1/3 cups white wine vinegar
- 1 1/3 cups filtered water
- 3 tablespoons sugar (can adjust to taste for a more savory or sweet brine)
- 2 tablespoons sea salt
- 1 teaspoon peppercorns, mustard seeds, and/or corriander
- 4 cloves garlic, peeled and sliced in half
- 2 bay leaves
- OPTIONAL: a little spicy jalapeno for heat, dill or other aromatics... you can be creative and experiment to mix up the brine base listed above
- 12 ounces of assorted veggies of your choice
Many veggies work beautifully for pickling! Beyond the obvious pickling cucumber, you can use thinly sliced onion, sweet red or yellow peppers, asparagus (so tasty on a salad), radishes, garlic for a delicious recipe ingredient, lemons, carrots (just slice them into fairly thin match sticks) cauliflower, the sky is the limit here. You can even mix different veggies in one jar to create special blends.
Set up your Gramercy Kitchen Co. sous vide immersion circulator. Heat the water bath to 140°F or 60°C.
Prepare your veggies by washing, peeling or slicing them depending on what is suitable for the vegetables you've chosen. Preparation for most veggies will be the same as if you were cooking them to eat normally.
Combine brine ingredients and stir until salt and sugar have dissolved.
Add veggies to quart sized canning jars (jar should have a lid and band). Pour brine over veggies.
"Finger-seal" the jar, being careful to close tightly enough that water won't leak in while not closing too tightly. Closing too tightly can result in your jar breaking during the cooking process.
Place the jar in your bath, making sure it settles into the bottom of the container upright.
Cook for 2.5 hours.
Once the cooking process is completed, test to see if the jar is properly sealed. If the button on top won't push, it is sealed and the pickled vegetables will be shelf stable. If not, the seal didn't complete successfully - but it's still perfectly fine to eat! Just put in the fridge and consume within two weeks.