Go to the Recipe: Dill-Pickled Lettuce Cores
Planning on using the inner parts of my brussels sprouts with this technique for bloody marys!
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!
Clasp open end of bag I to sealer. Let other hang of counter. Seal and manually stop right when liquid starts to come up.
What if you have a standard vacuum sealer vs a chamber one?
yes
You would certainly get good results.
I also do that for curries
would Belgian endives work as a substitute for the lettuce cores?
... 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
Do you think I could use apple vinegar, instead of Champagne?
That's exactly how I do it. Works great.
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.
Could you use a foodsaver vacuum sealer like the kind you use for sous vide?
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!
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.
holy shit! Why have i not done this??
