Quick Sweet Pickles (Rapid Infusion)
Onion and cucumber quick-pickled in a sweet vinegar brine using a whipping siphon in about 20–30 minutes.
⏱️ Prep: 15 min
Nutrition
per per 300 g portion60
Calories
0g
Protein
14g
Carbs
0g
Fat
Ingredients
| 1 cup | 240 ml | water |
| 1 cup | 240 ml | vinegar |
| 1.5 cups | 360 ml | sugar |
| 0.5 tsp | 2.5 ml | salt |
| — | mustard seeds, coriander, celery seed, turmeric (pinch each) | |
| 0.5 | sweet onion, thinly sliced | |
| 1 | cucumber, sliced 1/4 in thick |
Instructions
- For the brine: combine water, vinegar, sugar, salt and a pinch of mustard seeds, coriander, celery seed and turmeric in a pot; bring to a boil and stir until the sugar and salt dissolve. Remove from heat.
- For the pickles: add the sliced onion and cucumber to the still-hot brine and let cool.
- Pour the brine and vegetables into a 1 US-pint dispenser (don't overfill). Seal, charge with an N2O Cream Charger and shake well.
- Let the siphon stay pressurized for at least 20–30 minutes, in the fridge or on the counter.
- Vent the siphon, pour out the pickles into a bowl, and serve.