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.
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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.
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