Sous Vide Pickles

Preheat the SKS sous vide bath to 140 degrees.

Prep the brine: whisk all ingredients together until dissolved.

Wash, dry and prep fruit, vegetables and fresh herbs.

Fill canning jars. Make sure jars are cleaned and sterilized. Fill with main fruit or vegetable choice and add desired spices and herbs, keeping all approx. ¾ inch below the lid. Top with brine keeping approx. ½ inch below the lid and seal canning jars tightly by hand. Hold all jars upside down to make sure they are fully sealed and there are no leaks before going into the bath.

Submerge in the bath, making sure that all jars and lids are fully submerged under water.

Cook sous vide at 140 degrees for 2 ½-3 hours. Remove jars and allow them to rest at room temperature overnight. Store at a cool room temperature for up to 6 months.

*Chef’s Favorite Pickling Herbs, Spices and Flavoring: Dill, Rosemary, Tarragon, Thyme, Bay leaves, Garlic, Ginger, Lemongrass, Shallots or Scallions, Citrus Peel, Mustard seed, Turmeric, Caraway seed, Fennel seed, Cloves, Black peppercorns, Szechuan peppercorns, Red chili flakes, Cardamom pods, Star anise, Cinnamon sticks

*Chef’s Favorite Pickling Veggies and Fruits: Cucumbers, Radish, Carrots, Mushrooms, Onions, Peppers, Zucchini and Summer squash, Green tomatoes, Beets, Eggplant, Cherries, Grapes, Peaches, plums and apricots, Mangoes, Pears, Watermelon rind, Figs