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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.

Sous vide pickles carrots 6

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.

If you like this recipe and want to use sous vide to prepare nutritious and flavorful food, then my new book is perfect for you! Healthy Sous Vide has more than 70 flavorful, stress-free recipes with full nutritional information that will have you eating great and amazing your friends and family.

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If you would like more information about the techniques, ingredients, and equipment used in this recipe, you can check out the following.

Spicy Rosemary Sous Vide Pickled Carrots Recipe

  • Published: July 31, 2018
  • By Jason Logsdon
  • Total Time: 30 Minutes
  • Cooks: 183°F (83.9°C) for 30 to 45 minutes
  • 1 pint

Ingredients for Spicy Rosemary Sous Vide Pickled Carrots

Sous vide pickles carrots 5
  • For the Brine

  • 1/2 cup water (118ml)
  • 1/2 cup white wine vinegar (118ml)
  • 2 tablespoons sugar (30ml), optional
  • 1/2 tablespoon salt (7.5ml)
  • For the Pickles

  • 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

For the Brine

Combine all the ingredients in a bowl and whisk until the sugar and salt dissolve.

For the Pickles

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.

Sous vide pickles carrots

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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Spicy Rosemary Sous Vide Pickled Carrots Recipe

PT30M 1 pint Ingredients: 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)
4.2353 stars - based on 17 reviews
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.
1 Serving

Jason logsdon headshot This article is by me, Jason Logsdon. I'm a passionate home cook 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.