Sous Vide Flavor-Packed Pickles
By ChefSteps
Images
Ingredients
- Fruits or vegetables, any, as needed
- Brine, see options below, as needed
- Seasonings, any, as needed
- Savory Pickling Brine:
- 400g Vinegar, white wine
- 400g Water
- 80g Sugar, granulated
- 20g Salt
- Sweet Pickling Brine:
- 400g Vinegar, white wine
- 400g Water
- 265g Sugar, granulated
Procedure
This recipe was designed for use with the Joule Sous Vide by Chef Steps.
Set water to 140°F / 60°C
Inspect and clean your jars: As any canner worth his handmade raspberry preserves will tell you, it’s important to inspect your jars before you go a-pickling. If you see any of the following issues, you need new jars: cracks or chips in the glass, bent or warped lids, food residue or anything else on the lids—you want those clean, chipped or banged-up rubber on the lid
Pick your brine: Broadly speaking, you want to use a savory brine for vegetables and a sweet one for fruit.
Prep ingredients: Peel or chop away rinds, stems, or any other parts of the future pickles that you don’t want to eat. Rinse fresh herbs.
Put it all in a jar: Transfer fruits and veggies, along with any seasonings, to your jars, taking care not to overfill them. The food and seasonings should be able to float around freely. Food should reach no higher than about 0.75 in (2 cm) below the lid. Add brine, stopping when the liquid level is about half an inch (1 cm) from the top of the jar.
Close jars until "fingertip tight": Place the lid on the jar. Twist the lid until "fingertip tight," meaning just barely closed and still possible to open with your fingertips. To close the jars fingertip tight, place the lid on top of the jar, then twist the band to tighten using just your fingertips. When you begin to feel resistance, twist once in the opposite direction, then once more in the original direction to tighten. Closing the jars until fingertip tight means that air will be able to escape from the jars when you submerge them in water. If you close them too tightly, the trapped air will press against the glass and could crack or break your jars.
Cook for 2½ hours: Lower jars into the heated water carefully. Walk away! Joule will watch over your fruits and veggies, so you can go pickle your liver at the bar while they pasteurize.
Rest at room temp: After two and a half hours, remove your pickles from the water and allow them to rest overnight on the counter. CAUTION: Do not submerge the jars in ice water for rapid chilling—they may well shatter if you do.
Pucker up!: You can now start chomping on yo’ pickles or store them in a clean, cool, dark place for up to six months.
Set water to 140°F / 60°C
Inspect and clean your jars: As any canner worth his handmade raspberry preserves will tell you, it’s important to inspect your jars before you go a-pickling. If you see any of the following issues, you need new jars: cracks or chips in the glass, bent or warped lids, food residue or anything else on the lids—you want those clean, chipped or banged-up rubber on the lid
Pick your brine: Broadly speaking, you want to use a savory brine for vegetables and a sweet one for fruit.
Prep ingredients: Peel or chop away rinds, stems, or any other parts of the future pickles that you don’t want to eat. Rinse fresh herbs.
Put it all in a jar: Transfer fruits and veggies, along with any seasonings, to your jars, taking care not to overfill them. The food and seasonings should be able to float around freely. Food should reach no higher than about 0.75 in (2 cm) below the lid. Add brine, stopping when the liquid level is about half an inch (1 cm) from the top of the jar.
Close jars until "fingertip tight": Place the lid on the jar. Twist the lid until "fingertip tight," meaning just barely closed and still possible to open with your fingertips. To close the jars fingertip tight, place the lid on top of the jar, then twist the band to tighten using just your fingertips. When you begin to feel resistance, twist once in the opposite direction, then once more in the original direction to tighten. Closing the jars until fingertip tight means that air will be able to escape from the jars when you submerge them in water. If you close them too tightly, the trapped air will press against the glass and could crack or break your jars.
Cook for 2½ hours: Lower jars into the heated water carefully. Walk away! Joule will watch over your fruits and veggies, so you can go pickle your liver at the bar while they pasteurize.
Rest at room temp: After two and a half hours, remove your pickles from the water and allow them to rest overnight on the counter. CAUTION: Do not submerge the jars in ice water for rapid chilling—they may well shatter if you do.
Pucker up!: You can now start chomping on yo’ pickles or store them in a clean, cool, dark place for up to six months.
Sous Vide Flavor-Packed Pickles
By ChefSteps
Ingredients
- Fruits or vegetables, any, as needed
- Brine, see options below, as needed
- Seasonings, any, as needed
- Savory Pickling Brine:
- 400g Vinegar, white wine
- 400g Water
- 80g Sugar, granulated
- 20g Salt
- Sweet Pickling Brine:
- 400g Vinegar, white wine
- 400g Water
- 265g Sugar, granulated
Procedure
This recipe was designed for use with the Joule Sous Vide by Chef Steps.
Set water to 140°F / 60°C
Inspect and clean your jars: As any canner worth his handmade raspberry preserves will tell you, it’s important to inspect your jars before you go a-pickling. If you see any of the following issues, you need new jars: cracks or chips in the glass, bent or warped lids, food residue or anything else on the lids—you want those clean, chipped or banged-up rubber on the lid
Pick your brine: Broadly speaking, you want to use a savory brine for vegetables and a sweet one for fruit.
Prep ingredients: Peel or chop away rinds, stems, or any other parts of the future pickles that you don’t want to eat. Rinse fresh herbs.
Put it all in a jar: Transfer fruits and veggies, along with any seasonings, to your jars, taking care not to overfill them. The food and seasonings should be able to float around freely. Food should reach no higher than about 0.75 in (2 cm) below the lid. Add brine, stopping when the liquid level is about half an inch (1 cm) from the top of the jar.
Close jars until "fingertip tight": Place the lid on the jar. Twist the lid until "fingertip tight," meaning just barely closed and still possible to open with your fingertips. To close the jars fingertip tight, place the lid on top of the jar, then twist the band to tighten using just your fingertips. When you begin to feel resistance, twist once in the opposite direction, then once more in the original direction to tighten. Closing the jars until fingertip tight means that air will be able to escape from the jars when you submerge them in water. If you close them too tightly, the trapped air will press against the glass and could crack or break your jars.
Cook for 2½ hours: Lower jars into the heated water carefully. Walk away! Joule will watch over your fruits and veggies, so you can go pickle your liver at the bar while they pasteurize.
Rest at room temp: After two and a half hours, remove your pickles from the water and allow them to rest overnight on the counter. CAUTION: Do not submerge the jars in ice water for rapid chilling—they may well shatter if you do.
Pucker up!: You can now start chomping on yo’ pickles or store them in a clean, cool, dark place for up to six months.
Set water to 140°F / 60°C
Inspect and clean your jars: As any canner worth his handmade raspberry preserves will tell you, it’s important to inspect your jars before you go a-pickling. If you see any of the following issues, you need new jars: cracks or chips in the glass, bent or warped lids, food residue or anything else on the lids—you want those clean, chipped or banged-up rubber on the lid
Pick your brine: Broadly speaking, you want to use a savory brine for vegetables and a sweet one for fruit.
Prep ingredients: Peel or chop away rinds, stems, or any other parts of the future pickles that you don’t want to eat. Rinse fresh herbs.
Put it all in a jar: Transfer fruits and veggies, along with any seasonings, to your jars, taking care not to overfill them. The food and seasonings should be able to float around freely. Food should reach no higher than about 0.75 in (2 cm) below the lid. Add brine, stopping when the liquid level is about half an inch (1 cm) from the top of the jar.
Close jars until "fingertip tight": Place the lid on the jar. Twist the lid until "fingertip tight," meaning just barely closed and still possible to open with your fingertips. To close the jars fingertip tight, place the lid on top of the jar, then twist the band to tighten using just your fingertips. When you begin to feel resistance, twist once in the opposite direction, then once more in the original direction to tighten. Closing the jars until fingertip tight means that air will be able to escape from the jars when you submerge them in water. If you close them too tightly, the trapped air will press against the glass and could crack or break your jars.
Cook for 2½ hours: Lower jars into the heated water carefully. Walk away! Joule will watch over your fruits and veggies, so you can go pickle your liver at the bar while they pasteurize.
Rest at room temp: After two and a half hours, remove your pickles from the water and allow them to rest overnight on the counter. CAUTION: Do not submerge the jars in ice water for rapid chilling—they may well shatter if you do.
Pucker up!: You can now start chomping on yo’ pickles or store them in a clean, cool, dark place for up to six months.