Crispy freshly-salted cucumbers. Pickles.
Sous vide pasteurization is incredibly precise and delicate on any quantity of product in any marinade and for any vegetable.
Ingredients
Serves: –+
- For one can of 0.7 l:
- Lukhovitsky cucumbers 7 pcs
- Young garlic 7 cloves
- Small red onions 5 pcs
- For the marinade:
- Water 200 ml
- 3% vinegar 100 ml
- Sugar 30 gr
- Salt 7.5 gr
- Coriander beans 3 gr
- Peppercorns 3 gr
Method
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Wash the cucumbers under running cold water, cut off the ends, put them in clean jars.
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Dissolve vinegar, salt and sugar in clean cold water.
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Pour the pepper and coriander directly into the jars and add the young garlic and onions. Pour with cold marinade and tighten with lids.
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Heat a water bath with at a Sous Vide thermostat to 60 degrees, put the cans for exactly 2 hours 20 minutes for pasteurization (a liter can take up to 2.5 hours).
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Then we just take them out and cool them to the room temperature without any wrapping with a turn.
You can try them after a day of storage in the refrigerator. You will be impressed by the fresh crunch and elasticity of the cucumbers prepared using the Sous Vide technology.
