Go to the Recipe: Pickled Apple Slices
Have you ran into any problems with your health department with brining in a sealed sous vide bag?
- originally posted by Ted McCall
No. Provided that you maintain the temperature below 41 °F / 5 °C (and 36 °F / 2°C is better) this should be okay. The combination of refrigerator temperature and high salinity of a brine will definitely inhibit the growth of any anaerobic pathogens of concern. However, if you are doing this in a restaurant, you may be required to have a HACCP plan in place for you to do this legally depending on your local heath regulations. Science and legal requirements are not always the same ;-)
Thanks Chris
How long can the apples stay in the brine? If I wanted to prep this part ahead of time (the night before perhaps) will they be over-pickled or A-OK? Thanks!
Answer in our forum, thanks for the question:http://forum.chefsteps.com/dis...
So I made these pickled apples - I added elderflower liqueur instead of water. They came out delicious. I have had some in the fridge for a few days and now they have turned brown! I am shocked by this. No, I did not re-vaccum. Would that have made a difference? Any ideas?
You need acid of some sort to keep them from browning. Citric acid, lemon juice etc.
Unless I'm missing something, white wine vinegar (in the brine) is a strong acid which should act as acid Jason Whitworth is talking about.
If you do this and cook the jars sous vide as with your other pickle recipes will it work or will the apples be mushy?
Does the vacuum infusion work with non chamber vacuum sealer?
Here's Chris' reply from 6 years ago in the Forum:
"Pickled apples will keep for a very, very long time. The most important factor is the temperature of your refrigerator. Here are some acceptable storage times:
Below 41 °F / 5 °C no more than 3 days
At 36 °F / 2 °C 10 days
At 34 °F / 1 °C 30 days
Below -4 °F / -20 °C indefinite
And these are for foods that have fairly neutral pH levels. Foods in a sharp acidic pickle will last longer still."
I made these in a 32 oz Ball canning jar. Same recipe, but different spices as CS's "Fast and Easy Pickled Onion", so I made both at the same time, just adding the different spices to each jar. 4 small Granny Smiths sliced in 12th's (so much thicker than using a mandolin like CSs) is enough for a 32 oz canning jar. I used Wegmans white wine vinegar (6%, but didn't adjust) and Ball canning salt. Rather than the 60 min or vacuum quick pickling, I let them sit in the recommended brine/spices overnight in the fridge, and people loved them. They have a great sweet-sour flavor. 2 weeks later when I finished them, they were still great.
Also pictured are spicy dill and carrot+wild ramp pickles made using CS's sous vide Crisp, Flavor-Packed Pickles on the Quick recipe
Even better, throw 1/2 tsp of red chili flakes into he above recipe for Spicy Granny Smith Pickles. Awesome!!!
