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+ servings
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
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