Pickled vegetables

vegetables pickled in vinegar
  •  Download PDF

Pickled vegetables

Procedure
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

Procedure
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

Procedure
Vacuisine 94°C for 30 Mins

Tips

Vacuum bags can be resealed after opening.

  • Vacuum bags
  • Perforated stainless steel tray
Shopping list
Quantity Ingredient
200 ml water
200 ml herb infused vinegar
1 tbsp salt
1 tsp coriander seeds
400 g vegetables (e.g. cauliflower, cucumber, radishes, carrots or red onions)
75 g sugar

Customer reviews

There are no customer reviews yet. Be the first to submit a review.