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 |
Customer reviews
There are no customer reviews yet. Be the first to submit a review.
Your review
You have to log in to submit a review. Login