Ingredients

The following ingredients have 4 Servings
  • 400 grams water
  • 400 grams white vinegar (distilled 5%)
  • 80 grams sugar
  • 20 grams pickling salt
  • 1 sprig fresh oregano
  • 4 peppercorns
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon mustard seeds mixed with coriander seeds
  • 1 jalapeño (cut in half)
  • 4 sweet peppers (orange and red)
  • 2 garlic cloves
  • 1 1/2 cups carrots (we used rainbow organic mini carrots)
  • 2 sprigs fresh thyme
  • 1/2 jalapeño
  • 2 garlic cloves
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon coriander seeds
  • 5 peppercorns
  • 1 pinch red pepper flakes
  • 1 1/2 cups radishes (clean and with clipped ends)
  • 1 sprig fresh oregano
  • 2 boiler onions (cut into halves)
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon mustard seeds
  • 3 lemons (cut into quarters )
  • 1 sprig fresh oregano
  • 1 sprig fresh rosemary
  • 2 leaves fresh sage
  • 1 clove
  • 1/4 teaspoon mustard seeds mixed with coriander seeds
  • 1/4 teaspoon dried thyme
  • 4 peppercorns
  • 8 boiler onions (peeled and clean)
  • 6 garlic cloves (peeled)
  • 2 sprigs fresh thyme
  • 1/4 teaspoon mustard seeds
  • 4 peppercorns
  • 1/4 teaspoon dried thyme

Instruction

  • Prep the veggies by washing and cleaning. Cutting and trimming.
  • Measure the spices and set them aside. Do the same with the fresh herbs and the ingredients for the savory brine.
  • In a mixing bowl, combine the vinegar with the water and add the sugar and the salt. Whisk until both ingredients dissolve and set aside.
  • Clean and sterilize the jars with the lids.
  • Fill a pot or container with water, set the Anova Precision Cooker at 140 °F / 60 °C.
  • Fill the jars with the veggies and pour the brine on each jar. Do not overfill. The veggies should reach no higher than 2 cm below the lid. And the liquid level should be 1 cm from the top of the jar.
  • Close the jars until they are “fingertip tight.” Do not close the jars too tightly to avoid cracking.
  • Place the jars inside the immersion circulator and cook for two hours and thirty minutes.
  • Rest the jars on the counter, and allow the seal to pop. If not properly sealed, the pickled veggies must be refrigerated.
  • Store the jars in a cool dark place. They will last up to six months.