sous vide some pickels

poster

Not on the egg, but this "cook" can add to a lot of egg dishes. It turned out to be extremely easy. I didn't document well because I didn't expect much. I tried a Claussen clone recipe which is a refrigerated pickle, but sous vide still accelerated the process, as it would with standard dill pickles. They came out great, but the recipe still needs some tweaking to get a taste closer to Claussens, which I like. This only took 2.5 hours at 140 followed by a cool down. At least now I know I can pickle just about anything with very little work and time. I'll try some peppers next once I get my brines down.

poster

https://www.chefsteps.com/activities/make-crisp-flavor-packed-pickles-on-the-quick

I followed this with my own brine

paqman

You will still refrigerate them?  Where they crispy?  I have a large jar in the beer fridge that I let age for 1+ year.  You make me want to open it now

poster

paqman said:

You will still refrigerate them?  Where they crispy?  I have a large jar in the beer fridge that I let age for 1+ year.  You make me want to open it now

Theses ones yes, because the vinegar ratio was low compared to the standard. With the standard brine recipes there would be no issue, can make some and store in a pantry. Actually with the salt there probably wouldn't be an issue with this one either, but the crunch level was were I like it, and I don't have much counter space

fishlessman

i like the method, mine are in the closet, did the lid pop. i did some with zukes, as crunchy as a zuke could be, all the lids popped  in the sousvide

poster

fishlessman said:

i like the method, mine are in the closet, did the lid pop. i did some with zukes, as crunchy as a zuke could be, all the lids popped  in the sousvide

Pop? as in sucked down? Sorry i'm new to the pickle game. If that's what you meant then yes, but not sure if that happened as it cooled or before

fishlessman

they make a pop sound when they suck down and when you pry it open. i need to try the claussens next

nolaegghead

Cool.  I'll have to play around with this.

I've been reading a book on pickling lately.  The half-sour is one of my favorites.  Brine around 3.5%, if I remember correctly.  They ferment fast.  I believe the Claussens are a non-lacto fermentation copy of the classic NY half sour, but a vinegar rather than lactic acid (and non-fermented) version for mass production.