Spicy Rosemary Sous Vide Pickled Carrots Recipe
This sous vide pickling recipe uses a higher temperature to soften up the vegetables. It works great with carrots, green beans, and other tougher vegetables. The timing varies based on the vegetable, but following the general guidelines in the Cooking by Tenderness article will help give you an idea. Personally, I usually go a little shorter so the vegetables have more crunch to them. You can also mix up the spices and herbs to create your own flavor profiles.
If you find yourself sous viding using Mason jars a lot, I recommend getting yourself a jar lifter. It is inexpensive, makes the process easier and reduces potential splashing of hot water.
Note: You can learn more about carrots from my guide to sous vide carrots or view all my sous vide carrots articles.
Ingredients for Spicy Rosemary Sous Vide Pickled Carrots
- 1/2 cup water (118ml)
- 1/2 cup white wine vinegar (118ml)
- 2 tablespoons sugar (30ml), optional
- 1/2 tablespoon salt (7.5ml)
- 1 pint carrot sticks (473ml)
- 2 sprigs fresh rosemary
- 1/2 teaspoon black peppercorns (2.5ml)
- 1/2 teaspoon whole cumin seeds (2.5ml)
- 1/2 teaspoon red pepper flakes (2.5ml)
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Cooking Instructions for Spicy Rosemary Sous Vide Pickled Carrots
Combine all the ingredients in a bowl and whisk until the sugar and salt dissolve.
Preheat the water bath to 183°F (83.9°C).
Place the carrot sticks and rosemary in a pint Mason jar, leaving some room at the top. Add the peppercorns, cumin seeds and red pepper flakes. Fill the jar with enough brine to cover the vegetables while still leaving some space at the top. Screw the lid on the jar until it's finger tight, basically until you feel medium resistance when tightening using only your fingertips. This will allow some air to escape during the sous vide process and help prevent breakage. Place the jar in the water bath and cook for 30 to 45 minutes.
For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.
Once the pickles are cooked, remove the Mason jar from the water bath and let cool on the counter, or in a room-temperature water bath. Place in the refrigerator and use as desired.
Nutritional Information for Spicy Rosemary Pickled Carrots
- Calories: 35
- Fat: 0g
- Protein: 1g
- Carbohydrate: 7g
- Fiber: 2g
- Sugar: 3g
- Cholesterol: 0mg
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This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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