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Pickling

giovanniscortechini

60 deg for 2 1/2 hrs works fantastically for dill pickles and many other things, but what about if i want to pickle something like okra or eggplant or beetroots and i m looking for a texture not as crisp but a little softer? Should i use a different temp or should i just leave it for longer in the water bath?

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Francois_346702

Hi Giovanni,

For beets, I personnaly use the CS pickling brine receipe and just leave the beets in fine slices in it in a jar in the fridge. Depends what shape you want your bites, I guess...

giovanniscortechini

Hi Francois ,

What if you want to just quarter the beetroot or you want to pickle and whole small onion, or if you simply want to loose the snap and crisp on pickled whole jalapenos. Surely there must be a sous vide temp that cooks the veggies as they pickle. I will try 80 and 85 deg for 2 1/2 and see if i get the texture i want.

Francois_346702

My grand mother and now father pickle quarter beets and small onions more or less the same way. They simply dump the brine over the veggies then store in the cellar for months. You'd have to wait months before the brine works and make the whole thing yummy though, epsecially for onions.

What I mean here is that it is not always necessary to cook the whole thing under a water bath if it is just to pickle and store for the entire year...

Hope this helps.