Pickles (or, more accurately, pickled vegetables) are a staple snack in our household and an essential part of every holiday meal, thanks to our Eastern European genes.
It turns out that with sous vide, you can make pickles in just a few hours instead of days using the traditional method while preserving the freshness and crunchiness of the vegetables.
This recipe resembles Asian-style pickles and cornichons with a mild sweetness, so if that’s your flavor profile, you must try this recipe!
Ingredients for the Pickling Brine
650g water (~2 ¾ cups)
350g white vinegar (5%) (~1 ½ cups)
20g salt (~1 ½ tbsp)
80g sugar (~⅓ cup)
Ingredients (for canning)
Vegetables for pickling: Cucumbers, carrots, kohlrabi, radish, bell peppers, celery, cabbage, chili peppers, or any vegetables you love to pickle
Fresh dill
Whole chili pepper
1 tbsp coriander seeds
1 tbsp allspice (whole berries)
Prepared pickling brine
Preparations
Prepare the Pickling Brine
To ensure consistent flavor across all jars, prepare the brine in advance.
Mix water, vinegar, salt, and sugar in a bowl until fully dissolved.
Alternatively, you can bring the mixture to a gentle boil to dissolve the salt and sugar faster.
Pack the Jars
Fill the jars with your selected vegetables.
Add fresh dill, whole chili pepper, coriander seeds, and allspice.
Pour in the pre-prepared brine until the vegetables are fully submerged.
Choosing the Right Jars
You can use regular glass jars, but they must be filled to prevent air pockets from causing the jars to float or even pop open during the sous vide process.
The best option is to use Mason jars, which have a double-lid system designed for preserving and vacuum sealing.
Tighten the lid just to “fingertip-tight”—meaning, twist it until you feel a slight resistance, but do not overtighten.
As soon as the jars enter the water bath, you should see tiny air bubbles escaping—this indicates a proper seal, and the jars will undergo a vacuum process.
Sous Vide Cooking
Preheat your sous vide bath to 60°C (140°F).
Carefully place the jars into the water, ensuring they remain submerged.
Cook for 2.5 hours.
Once done, remove the jars and let them cool at room temperature
The result?
Perfectly crisp, flavorful pickles with a balance of vinegar tang, mild sweetness, and aromatic spices—ready to eat in just a few hours instead of waiting days!
Important notes
Sterilize your jars before use by boiling them in water for 10 minutes.
Salt-only brines won’t work with this method, as pasteurization kills the bacteria necessary for traditional fermentation.
If using regular jars, fully submerge them to prevent air pockets from interfering with the sealing process.
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