Pickling Veggies with a Precision Cooker

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.

Mason jars with radishes, lemons and carrots

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.

This is the Anova precision cooker

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.

An array of veggies for sous vide

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.

Showing the Anova precision cooker and five jars of pickles

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.

A collage of images showing the step by step on how to fill the mason jars

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.

A collage of images showing the step by step process on how to make the savory brine for pickling

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.

A collage of images showing the step by step process on how to fill the jars and place the lids before canning

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.

A collage of images showing the step by step process on pickling veggies using the Anova Precision Cooker

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.

A collage showing the process on pickling veggies using an immersion circulator

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.

a collage of images showing how to use the Anova Precision Cooker

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?

A collage of images showing the technique on how to cook eggs using an immersion circulator

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.

A plate with the best avocado toast with poached eggs

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!

A collage showing the ingredients and final canned veggies made with sous-vide

How to set up the Anova Precision Cooker?

  1. 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.
  2. 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.
  3. 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.
  4. Set the temperature and the timer—press the start button.
  5. 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.

A group of jars with pickled veggies

Pickling Veggies with a Precision Cooker

Chef Adriana Martin
Pickling veggies with a precision cooker allows for a better quality product resulting in delicious crunchy pickled veggies!
5 from 35 votes
Prep Time 15 mins
Cook Time 2 hrs 30 mins
Course Appetizer or Side Dishes
Cuisine American Contemporary
Servings 16 people
Calories 52 kcal

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

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. Avoid overcrowding to allow the jars to reach the proper temperature for complete pasteurization. The distilled five percent white vinegar mixed with sugar and salt makes the brine highly acidic so no food pathogens can grow. Therefore it is safe to store these pickled veggies in your cupboard. But if the canning jars do not seal, those must be kept in the refrigerator. 

Nutrition

Calories: 52kcalCarbohydrates: 12gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 501mgPotassium: 167mgFiber: 2gSugar: 8gVitamin A: 2959IUVitamin C: 54mgCalcium: 23mgIron: 1mg
Keyword canning, pickling, sous vide
Tried this recipe?Mention @adrianasbestrecipes or tag #abrecipes on Instagram

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44 Comments
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Amy

5 stars
What??? I can pickle vegetables with my Precision Cooker? Well, actually, it’s my partner’s. I bought it “for him” for Christmas….. hahahah and look who is using it more than he is. These look stunning and they would make such lovely gifts! We have been having sous vide sides that have been cooked to absolute perfection. I guess the basic idea is the same for the pickles. Yum!

Jere Cassidy

5 stars
This actually looks like fun and there are endless ingredients to pickle. Another tool to look into.

Nora

5 stars
What a great idea! And the pickled veggies would also be a great idea as a small gift! I love all the tips for successful canning.

Freya

5 stars
That looks like such an awesome cooking method! I guess it’s similar in principal to a Bain Marie?

Sunrita

Wow would have never guessed that you could pickle veges with a precision pressure cooker. Your tips are so good!

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