How to Make Crisp and Flavorful Sous Vide Pickles
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- Опубликовано: 31 июл 2024
- Sous vide pickles are easy to make, store in the fridge and can last 10 weeks. The recipe is:
Brine: 1c water, 1c distilled vinegar, 1T pickling salt.
Per jar add:
1t mustard seeds
1t coriander seeds
1t black peppercorns
2-4 cloves garlic
2 fronds of fresh dill
cucumbers (or other vegetables you want to pickle)
Brine to the top.
Sous vide on 140F (60C) for 3 hours. Cool on counter. Store in fridge. 
Хобби
As a reminder, if you're just getting into this, your garlic will eventually turn blue in the jar. This is fine, and if you haven't been sloppy otherwise, your pickles won't make you sick.
I didn't make pickles last year, but I didn't do a lot of things last year. Fermenting brings tons of flavor, but they won't be as crisp. What I do is wait for pickling vegetables to come into season, and then do both methods, a batch for ferment, and the rest for the fridge. My wife likes to participate in the fridge pickles, she has a stellar recipe for red onion pickles that she makes on her own.
I've only like fermented pickles but I'll definitely give this way of making pickles a try.
Oh this sous vide thing is very interesting, maybe I will break down and buy one.
I'm a slave to the crunch. I make them almost the exact same way, just no heat. They go into the fridge for at least a week prior to opening, and they do the trick. Crunchy, zesty and exactly how I like them. I'll have to try this at least once though, to decide for myself. Thanks!
I'll definitely keep this in mind for the future as I too really don't care for store-bought pickles.
Until then I'm going to stick with the only brand of store-bought pickles that I truly enjoy... Lowell Polish dill pickles with garlic. They're a product of Poland distributed out of Franklin Park, IL (a suburb of Chicago) so I don't know their availability outside of the Chicago area but if you're in Chicagoland you can get them from Tony's in the international/ethnic _(or whatever they call it)_ aisle.
Thanks, Cecil Somethingitalian, I've been debating on getting a sous vide machine and this just confirms my decision. Crunchier pickles? Yes please.
I often do about that recipe, boil it, and pour it in the jar. Quick pickle. But a larger batch, the sous vide makes sense. Nice.
Fan of Cog Dis and just found your channel. Subbed you’re doing an amazing job. Keep the recipes coming
I love pickles but some are way better than others. Hopefully I can try home made some day.
Sous vide! That's brilliant, I never thought about that.
You are getting closer and closer to getting a sous vide setup 😊
I have a sous vide but most of the time just use the sous vide setting on my Instant Pot Duo. I use that to make 1-1/2 gallon batches of yogurt.
Oh man, I love me some pickles! Can't wait to try out some new ones this summer!
that looks really delicious!
It's the lack of sugar. Sugar is added to virtually every commercial pickle, and it really mellows them out... which is just a waste of a cucumber at that point.
you can use the same brine on onions and such, too, and make amazing burger topping or addition to cole slaw or german potato salad.
I might have to get a sous vide
If you like those you might try fermenting them. I find them delicious and they provide beneficial bacteria for digestion.
Need to invest in a sous vide...
When will you invite Eli on and make him a bespoke vegan meal and then prank war him? Sure keep this septate from your other projects but a subscriber can dream. ❤
I'm not a big pickle guy either.
Nice green screen snow effect, made it feel so cozy in there
Uh... Yeah... It's so nice it's indistinguishable from real snow.
😂 Yup, that’s Cecil. He’s all about those little details that really make the difference.
Would you consider a sous vide as a must have kitchen item for someone who enjoys cooking?
I use mine about 3-4 times a month. More than I use a pressure cooker or my stand mixer or food processor. But less than I use a toaster oven and immersion blender. So your mileage may vary. But they are somewhat inexpensive now and having one when you need one is nice.
Vlassic and Mt. Olive pickles are overrated. They aren't that crunchy and they are overly salty, like the companies used table salt instead of pickling or kosher salt to make them. I've been sous vide pickling carrots and onions for years, and they're great on salads, sandwiches, tacos, and rice bowls. I need to try your spice blend with cucumbers, it looks delicious.
My daughter and I almost always have a batch of pickles each. She likes them flavored with a cinnamon heavy curry and my recipe is close to you but i add some heat. We just dump in hot brine though.
I am gonna have to buy a sous vide one day.