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This post about pickling veggies with the sous vide technique was sponsored by Anova as part of an Influencer Activation for Influence Central, and all opinions expressed in my post are my own.
Pickling veggies with a precision cooker allows for a better quality product resulting in delicious crunchy pickled veggies!
Precision cooking, also called sous vide, is a wonderful technique that was reserved only for chefs. Thanks to Anova now, home cooks can prepare restaurant-quality meals at home with no fuss.
I have to confess I have been a food nerd for the longest time and learned about the sous vide technique several years back. When I use my Anova Precision Cooker, it is an absolute joy in many ways. I feel like a wizard when cooking using the sous vide technique.
Pickling veggies and peppers are one of my favorite recipes for using the Anova Precision Cooker. It is a simple method that never fails, and the results are fantastic.
Certain vegetables, such as radishes, overcook and get mushy when using the classic pickling method on the stove. But with precision cooking is a totally different thing.
If you have not done pickled veggies on the sous vide, now is the time to start. And believe me, after the first batch, you will get hooked on making your own pickled veggies and peppers at home.
Gift yourself or a loved one an Anova Precision Cooker this holiday season!
For all the home chefs having an immersion circulator such as the Anova Precision Cooker is a must. Learn more about this fabulous cooking tool HERE and buy one today.
Tips on pickling veggies and peppers using precision cooking.
Choose veggies appropriate for sous vide pickling. We like radishes, onions, garlic cloves, carrots, sweet and hot peppers, and even lemons.
Prepare a savory brine suitable for pickling veggies. Typically is a mix between one part of water with one part of vinegar, sugar, and pickling salt.
Make sure to use distilled five percent vinegar. Check the label before starting the recipe. We like to use distilled white vinegar, but it is ok to use apple cider vinegar too.
If choosing apple cider vinegar, the brine will look a bit cloudy—the reason why we like white vinegar best.
Use classic pickling spices such as peppercorns, bay leaves, mustard seeds, thyme, cloves, coriander seeds, and red pepper.
Fresh herbs make the jars look nice and help with adding aroma and flavor to the pickled veggies. We like using fresh oregano, thyme, rosemary, and sage.
The pickled veggies recipe calls for 1 pint / 16 ounces mason jars with new caps and lids. Wash jars and lids thoroughly with water and soap and sterilize before using. Do not use jars bigger than 32 ounces.
Fill the jars with the dry spices first, then the veggies, and the herbs. Then pour the savory brine.
The veggies should reach no higher than 2 cm below the lid. And the liquid level should be 1 cm from the top of the jar.
Place the lids on the jars. Twist until they are “fingertip tight.” When cooking the pickled veggies, those will expand; thus, it is important not to overfill and not close the jars too tightly to avoid cracking.
For crispy pickled veggies, fill the pot with water, set the Anova Precision Cooker at 140 °F / 60 °C, and cook for two hours.
After two hours, take the jars out of the immersion circulator and let them rest until the lid pops, indicating proper sealing. If not properly sealed, the pickled veggies must be refrigerated.
Pickling veggies isn’t the only thing you can cook in a jar using the Anova Precision Cooker. Custards, eggnog, infusing oils, yogurt, pâté, and much more is possible using sous vide and jars.
Why we love the Anova Precision Cooker?
When life gets difficult, and there’s no time to cook and pickling veggies, the Anova Precision Cooker makes it easy to cook for the family and prep for the following day.
How this is possible?
When cooking with the Anova Precision Cooker, the meats, eggs, and vegetables can stay in the sous vide water bath until I am ready to serve the meal.
Using the sous vide technique, there is no way to overcook the food. The Anova Precision Cooker preserves the food at a consistent temperature avoiding overcooking or drying the meats. And not to mention makes delicious pickled veggies too!
I can cook eggs using the immersion circulator and keep them at a certain temperature for several hours. Then serve them to the perfect consistency. No more guessing when making poached or boiled eggs!
The Anova Precision Cooker has an app!
The app is a perfect addition to the cooking experience. It provides quick cooking guides, recipes, and customer support. Plus, the Anova Precision Cooker connects to WiFi.
The Anova app allows me to create my own recipes and share my meaningful experience with other sous vide fans and the Anova community.
When you acquire your Anova Precision Cooker, download the app, and sign up, I will love to connect with you there too!
How to set up the Anova Precision Cooker?
- Fill a deep pot or a container with water. And place it on a heat-safe surface, making sure it is in a place where the container will not fall off the counter.
- Loosen the rear screw on the Anova Precision Cooker clamp and fit to go over the edge of the pot. Tighten the screw against the wall of the pot or the food storage container.
- Plug in the precision cooker and add the mason jars or the sealed bag with the food to be cooked. Make sure to clip the bag to the side of the pot.
- Set the temperature and the timer—press the start button.
- The Anova Precision Cooker has LED lights to look for. White means idle, pulsing blue color means is preheating, solid blue is cooking, red color is low water, and pulsing white is pairing.
Now that you have the scoop on how to pickle veggies using the precision cooking technique, are you ready to start?
Below is the recipe card with all the details and a list of ingredients. If you have any questions about the sous vide technique and pickling veggies, leave a comment here, or connect with me on Facebook and/or Instagram @adrianasbestrecipes.
Pickling Veggies with a Precision Cooker
Equipment
- Anova Precision Cooker
- Scale
- Measuring cup
- Chopping block
- Knife
- Mixing bowl
- A whisk
- Mason jars
Ingredients
For the Savory Brine
- 400 grams water
- 400 grams white vinegar distilled 5%
- 80 grams sugar
- 20 grams pickling salt
For the Spicy Pickled Peppers
- 1 sprig fresh oregano
- 4 peppercorns
- 1/4 teaspoon dried thyme
- 1/4 teaspoon mustard seeds mixed with coriander seeds
- 1 jalapeño cut in half
- 4 sweet peppers orange and red
- 2 garlic cloves
For the Pickled Mini Carrots
- 1 1/2 cups carrots we used rainbow organic mini carrots
- 2 sprigs fresh thyme
- 1/2 jalapeño
- 2 garlic cloves
- 1/4 teaspoon dried thyme
- 1/4 teaspoon coriander seeds
- 5 peppercorns
- 1 pinch red pepper flakes
For the Pickled Radishes
- 1 1/2 cups radishes clean and with clipped ends
- 1 sprig fresh oregano
- 2 boiler onions cut into halves
- 1/4 teaspoon dried thyme
- 1/4 teaspoon mustard seeds
For the Lemons
- 3 lemons cut into quarters
- 1 sprig fresh oregano
- 1 sprig fresh rosemary
- 2 leaves fresh sage
- 1 clove
- 1/4 teaspoon mustard seeds mixed with coriander seeds
- 1/4 teaspoon dried thyme
- 4 peppercorns
For the Boiler Onions with Garlic
- 8 boiler onions peeled and clean
- 6 garlic cloves peeled
- 2 sprigs fresh thyme
- 1/4 teaspoon mustard seeds
- 4 peppercorns
- 1/4 teaspoon dried thyme
Instructions
- Prep the veggies by washing and cleaning. Cutting and trimming.
- Measure the spices and set them aside. Do the same with the fresh herbs and the ingredients for the savory brine.
- In a mixing bowl, combine the vinegar with the water and add the sugar and the salt. Whisk until both ingredients dissolve and set aside.
- Clean and sterilize the jars with the lids.
- Fill a pot or container with water, set the Anova Precision Cooker at 140 °F / 60 °C.
- Fill the jars with the veggies and pour the brine on each jar. Do not overfill. The veggies should reach no higher than 2 cm below the lid. And the liquid level should be 1 cm from the top of the jar.
- Close the jars until they are “fingertip tight.” Do not close the jars too tightly to avoid cracking.
- Place the jars inside the immersion circulator and cook for two hours and thirty minutes.
- Rest the jars on the counter, and allow the seal to pop. If not properly sealed, the pickled veggies must be refrigerated.
- Store the jars in a cool dark place. They will last up to six months.
Notes
Nutrition
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