Pickled Vegetables
Ingredients
| 1 | clove of garlic, thinly sliced (per jar) | |
| 1 | bay leaf (per jar) | |
| 1 teaspoon | 5 ml | dill weed, dried (per jar) |
| 1/4 teaspoon | 1.3 ml | mustard seeds (per jar) |
| 1/4 teaspoon | 1.3 ml | pepper corns (per jar) |
| 1/8 teaspoon | 0.6 ml | red pepper flakes (per jar) |
| 1 2/3 cup | 400 ml | Vinegar (for brine) |
| 1 2/3 cup | 400 ml | Water (for brine) |
| 1/3 cup | 80 ml | sugar (for brine) |
| 1 1/2 tablespoon | 23 ml | salt (for brine) |
| — | green beans | |
| — | pearl onions | |
| — | cauliflower | |
| — | bell peppers | |
| — | radishes |
Instructions
In each jar add:
- garlic, thinly sliced
- bay leaf
- dill weed, dried
- mustard seeds
- pepper corns
- red pepper flakes
- Combine the water, vinegar, sugar and salt. Stir until the sugar and salt are dissolved.
- Fill the quart jars with the clean vegetables and packing them tightly.
- Fill the quart jars with the brine mixture.
- Close the jars with clean lids and a canning ring.
- Finger tighten the jar.
- Lower into the sous vide bath. Heat the sous vide water to 150. Set the timer for 2 hours.
- Remove from the bath when cooked. Allow to come to room temperature before storing in the refrigerator.