Chef: Christina Wylie, Koh Samui Thailand
Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur, and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, Broadsheet, Wining & Dining and many other well-known international publications. In 2013, after nearly a decade working as an international journalist, Christina founded the online lifestyle magazine The GAB Magazine, where she now leads a team of 60 writers across the country. Australia.
In this recipe we have used mushrooms and onions, but you can tailor the ingredients to your preference and pickle all sorts of vegetables. The pickling process is decreased in overall time by cooking sous vide, meaning you can have pickled veggies in just an hour and a half. This recipe was inspired by the sous vide pickled carrots recipe by Emily and Jeff, can eat the picked veggies straight away or keep them for later in the week.
Ingredients for 4
- 1 cup white wine vinegar
- 1/2 cup granulated sugar
- 3 tablespoons salt
- 1/2 cup ice
- 4 ounces whole button mushrooms
- 4 small shallots, peeled and ends trimmed
- 3 cloves garlic, peeled
- 3 sprigs thyme
- 2 sprigs rosemary
Directions
Step 1
Set the BioloMix Sous Vide Cooker to 190ºF (88ºC).
Step 2
Combine vinegar, sugar, and salt in a medium saucepan. Bring to a boil over medium-high heat. Stir to dissolve the sugar and salt. Remove from heat and stir in ice.
Step 3
Combine the mushrooms, shallots, garlic, thyme, and rosemary in a large zipper lock bag. Add the brine. Seal the bag using the water immersion technique and place in the water bath for 1 1/2 hours.
Finishing Steps
Step 0
When the timer goes off, remove the bag from the water bath and transfer to an ice bath to cool. When the vegetables and brine are cool to the touch, transfer the entire contents of the bag to a large glass jar. Seal and store in the refrigerator.