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    Home | Recipes | Sous Vide

    Sous Vide Pickled Vegetables

    Dated: December 15, 2019 Last Modified: August 5, 2022 by Sarah Mock Leave a Comment. As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links.

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    Sous vide pickled vegetables are ready to eat in hours instead of weeks. The vegetables maintain a delightful crispness while taking on the bright flavors of pickling aromatics and spices.

    Sous Vide Pickled Vegetables.

    Be sure to check out my sous vide pickled onions. They are perfect with copycat chipotle carnitas, sous vide flank steak fajitas or any of your mexican inspired dishes. Check out my quick pickled red onions too!

    What vegetables can be pickled using sous vide?

    Any vegetable that you would pickle using a refrigerator or canning method can be pickled using the sous vide method. For this recipe I am going to pickle a combination of:

    • green beans
    • pearl onions
    • bell peppers, orange and yellow
    • cauliflower flouters
    • baby carrots
    • radishes

    What type of container should you sous vide the vegetables in?

    I am using glass quart canning jars for this recipe but you can also use a freezer zip top bag or even a vacuum seal bag. I like the glass jar because they are able to be stored in the pantry when cooled and they make for a lovely gift. But if I am in a hurry or don't worry about presentation, I will use a freezer zip top bag.

    Let's talk about pickled vegetable brine.

    A pickled vegetable gets pickled from spending time in a brine of vinegar, salt, water and flavors. The acidity of the vinegar needs to be 5% and most vinegars found in the grocery stores are at 5% but be sure by checking the label. The reason you need to have the vinegar at 5% acidity is that food pathogens can’t grow below 4.0 pH and the pH of 5% vinegar is 2.6. So the combination of the 5% vinegar and the sous vide cooking, your pickled vegetables are shelf stable.

    This brine that I use also has sugar, bay leaf, dill weed, peppercorns, mustard seeds, red pepper flake and salt. You can adjust this recipe to your tastes easily. Making your own special recipe of pickled vegetables is a lot of fun.

    How long at what temperature?

    Sous vide cooking is all about specific time and temperature. When cooking pickled vegetables using sous vide you want a lower temperature at a longer time. I like 150 for 2 hours. But if you want a jar to seal properly, cook at 180 but cook for 1 hour. 

    garlic bay leaf, peppercorn dill weed in the bottom of a jar for sous vide pickled vegetabales

    In each jar add:

    • garlic, thinly sliced
    • bay leaf
    • dill weed, dried
    • mustard seeds
    • pepper corns
    • red pepper flakes

    Make a brine of:

    • Vinegar
    • Water
    • sugar
    • salt
    vegetables in a quart jar for sous vide pickled vegetables

    To each jar add clean, chopped vegetables:

    • green beans
    • pearl onions
    • cauliflower
    • bell peppers
    • radishes
    Sous Vide Pickled Vegetables.

    Sous Vide Pickled Vegetables

    Sarah Mock
    Sous vide pickled vegetables are ready to eat in hours instead of weeks. The vegetables maintain a delightful crispness while taking on the bright flavors of pickling aromatics and spices. 
    4.62 from 13 votes
    Pin Recipe Print Recipe
    Note From Sarah

    There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

    Prep Time 15 mins
    Cook Time 2 hrs
    Total Time 2 hrs 15 mins
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    Course Sous Vide
    Cuisine French
    Servings 2 quarts
    Calories 51 kcal

    HELPFUL KITCHEN TOOLS

    Joule Sous Vide
    Anova Culinary Sous Vide Cooker
    Sous Vide Water Bath
    Lid for Sous Vide Container

    Ingredients
      

    To each jar add:

    • 1 clove garlic (thinly sliced)
    • 1 bay leaf
    • 1 teaspoon dill weed (dried)
    • ¼ teaspoon mustard seeds
    • ¼ teaspoon pepper corns
    • ⅛ teaspoon red pepper flakes

    Make a brine of:

    • 1 ⅔ cup Vinegar
    • 1 ⅔ cup Water
    • ⅓ cup sugar
    • 1 ½ tablespoon salt

    To each jar add clean, chopped vegetables:

    • green beans
    • pearl onions
    • cauliflower
    • bell peppers
    • radishes

    Instructions
     

    In each jar add:

    • garlic, thinly sliced
    • bay leaf
    • dill weed, dried
    • mustard seeds
    • pepper corns
    • red pepper flakes
    • Combine the water, vinegar, sugar and salt. Stir until the sugar and salt are dissolved.
    • Fill the quart jars with the clean vegetables and packing them tightly.
    • Fill the quart jars with the brine mixture.
    • Close the jars with clean lids and a canning ring.
    • Finger tighten the jar.
    • Lower into the sous vide bath. Heat the sous vide water to 150. Set the timer for 2 hours.
    • Remove from the bath when cooked. Allow to come to room temperature before storing in the refrigerator. 

    Nutrition

    Serving: 2Calories: 51kcalCarbohydrates: 10gProtein: 1gSodium: 803mgFiber: 2gSugar: 7g

    Nutrition Disclosure

    Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

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    👩🏻‍🍳 Sarah Mock

    CEO/Owner/Founder/Culinary Blogger

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.

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    About Sarah Mock

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.

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    Sarah Mock

    Sarah Mock Headshot 2022 SavoringTheGood.com

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.
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