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Home » All Recipes » Sous Vide » Sous Vide Pickled Vegetables

December 15, 2019 · Last Modified: February 9, 2021

Sous Vide Pickled Vegetables

Pickling Recipes, Sous Vide

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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.

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

Copyright 2019 Savoring The Good, LLC
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. 
4.8 from 5 votes
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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

Equipment

  • Joule Sous Vide
  • Anova Culinary Sous Vide Cooker
  • LIPAVI 19 Qt Sous Vide Water Bath
  • Lid for Sous Vide Container, with precision cut-out

Ingredients
  

To each jar add:

  • 1 clove of garlic thinly sliced
  • 1 bay leaf
  • 1 teaspoon dill weed dried
  • 1/4 teaspoon mustard seeds
  • 1/4 teaspoon pepper corns
  • 1/8 teaspoon red pepper flakes

Make a brine of:

  • 1 2/3 cup Vinegar
  • 1 2/3 cup Water
  • 1/3 cup sugar
  • 1 1/2 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.
    vegetables in a quart jar for sous vide pickled vegetables
  • 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: 2gCalories: 51kcalCarbohydrates: 10gProtein: 1gSodium: 803mgFiber: 2gSugar: 7g
Tried this recipe?Let us know how it was!
Sarah Mock of savoringthegood.com headshot 2018

Sarah Mock

CEO/Owner/Founder/Culinary Blogger

Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 12 years Sarah helps the home cook prepare her recipes with professional results.

    About Sarah Mock

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 12 years Sarah helps the home cook prepare her recipes with professional results.

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    A classically trained chef, a grad of JWU, 11-year culinary blogger Sarah Mock helps the home cook prepare her recipes with professional results. More on Sarah…

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