Sous Vide Pickled Vegetables
Makes 2 quarts
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.
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