Go to the Recipe: Dill-Pickled Lettuce Cores
holy shit! Why have i not done this??
Talk about looking at mundane things with New eyes! I'm thinking the harder bottoms of celery stalks (julienned) would be something to try here also.
So I did make this recipe, it was great. I've used the pickled lettuce on sub sandwiches to combine the lettuce crunch and the pickle tang all in one product. I reused the brine with carrot, celery and jicama for veg tray. Getting my money's worth out of this technique!
Could you use a foodsaver vacuum sealer like the kind you use for sous vide?
Wait, can you freeze the brine into cubes, then seal the plants plus brine cubes with a non-chamber vacuum sealer, then let that sit on the counter letting the frozen brine melt? Might that work for people like me who don't have a chamber vacuum sealer? So maybe not instant pickles, but maybe pickles within a handful of minutes??? And this would compress the plant cells, unlike the ziploc bag tip after Step 4.
That's exactly how I do it. Works great.
Do you think I could use apple vinegar, instead of Champagne?
... ooor stuff it all into your whipping siphon, keep upright, charge once or twice, let sit for a bit, let the pressure out in one go... Should work as well, same idea
would Belgian endives work as a substitute for the lettuce cores?
I also do that for curries
You would certainly get good results.
yes
What if you have a standard vacuum sealer vs a chamber one?
Clasp open end of bag I to sealer. Let other hang of counter. Seal and manually stop right when liquid starts to come up.
I have made a few times just by using the romaine cores with cold pickling liquid I have on hand. Works great and helps eliminate waste!
Planning on using the inner parts of my brussels sprouts with this technique for bloody marys!
