Pickled vegetables
vegetables pickled in vinegar
Pickled vegetables
| 400 g vegetables (e.g. cauliflower, cucumber, radishes, carrots or red onions) | |
|---|---|
| 200 ml herb infused vinegar | |
| 200 ml water | |
| 75 g sugar | |
| 1 tbsp salt | |
| 1 tsp coriander seeds |
Pickled vegetables
| Prepare the vegetables and cut into mouth-sized pieces. | |
|---|---|
| Mix the rest of the ingredients together in a measuring jug until the sugar and salt dissolve. Place the vegetables – as flat as possible – into several vacuum bags and pour in the liquid. Vacuum seal the bags, as described in the operating instructions, and place side by side on a perforated stainless steel tray. | |
| Cook at 94 °C for 30 minutes using the Vacuisine mode. | |
| Allow the vegetables to cool down, then refrigerate for at least 2 hours. |
Cooking steps
| Vacuisine 94°C for 30 Mins |
|---|
Tips
Vacuum bags can be resealed after opening.
- Vacuum bags
- Perforated stainless steel tray
| Quantity | Ingredient |
|---|---|
| 400 g | vegetables (e.g. cauliflower, cucumber, radishes, carrots or red onions) |
| 1 tbsp | salt |
| 1 tsp | coriander seeds |
| 200 ml | water |
| 200 ml | herb infused vinegar |
| 75 g | sugar |
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