Quick vegetable pickles

Add an extra flavour to your dish last minute? With the smart vacuum technique, you can infuse vegetables within 30 minutes. Read the recipe!

INTRODUCE VEGETABLES WITH VACUUM WITHIN 30 MINUTES

You can enjoy pickled vegetables endlessly, because they remain good for up to months. They give the missing freshness on your sandwich or salad. They can also be combined with rice dishes or as an extra with drinks. Experiment with flavours and ingredients, and use your leftovers if necessary. For example: cucumber, carrot, cabbage, paprika, onion or even a piece of fruit!

Getting started with brining yourself

Pickling vegetables, also known as brining, is not difficult and you can easily do it yourself. We have made a handy recipe for you, with which you can pickled the vegetables both cold and hot. By using a clever technique with vacuum, you will be ready within half an hour instead of hours or days. Durable tip: When you have finished all the vegetables, you can use the moisture again for a new pot. Of course, don't do this too often, because fresh is always the best!

THE BASIC RECIPE

For ± 500 ml

• 300 ml vinegar
• 100 g sugar
• 2 tbsp salt
• The vegetables, e.g. 750 g pointed cabbage, sweet pepper and onion
• 1 / ½ pepper (if you like spicy)
• 2 tbsp spices or herbs of your choice (mustard seed, black pepper, sechuan pepper, cayenne pepper, dill, coriander, rosemary, ginger etc.)
• Sterilized jars with lid
• Perforator and Nanostopper for optimal airtight storage under vacuum

COLD METHOD:

1. Dissolve the sugar and salt in the vinegar. Dilute with 50-100 ml water. Taste if you like the mixture, if necessary add more water or sugar to taste. 
2. Fill the pots with the vegetables you want to put in, the pepper and spices or herbs of your choice. Pour the mixture from step 1 over it and make sure the vegetables are well soaked.
3. Turn the lid on the jar and vacuum it. After 15-30 minutes you can already enjoy your pickled vegetables!
4. Put the pot in the fridge for 20 minutes before serving cold "pickles".
5. Preserve your pickled vegetables longer thanks to vacuum.

WARM METHOD:

1. Dissolve the sugar and salt in the vinegar. Dilute with 50-100 ml water. Taste if you like the mixture, if necessary add more water or sugar to taste. Then bring it to the boil together with the spices or herbs. After this, take the pan directly from the heat.
2. Fill the pots with the vegetables you want to put in, the pepper and spices or herbs of your choice. Pour the mixture from step 1 over it and make sure the vegetables are well soaked.
3. Let it cool down well. Then turn the lid on the jar and vacuum it. After a few hours you can already enjoy your pickled vegetables!
4. Put the pot in the fridge for 20 minutes before serving cold "pickles".
5. Preserve your pickled vegetables longer thanks to vacuum.

As you can see, you can go any way you want with the insertion of vegetables. There are many different combinations possible. Because you work with vacuum you can add something extra to your dishes last minute. No more days of planning ahead, but enjoy right away! 

We are curious what your favorite recipe is with the nanostopper. Let us know in the reactions!