Sous Vide.....Pickles are Easy Canning
Fresh from the garden to the sous vide....Pickles!
Perhaps from a farm stand; find bushels of cucumbers...
or your home garden....gather your veggies; bell peppers, purple peppers, moles, habaneros even ghost!
Harvest your cilantro, rosemary, Greek oregano and mint!
Step 1: Set water to 140 degrees
Step 2: Inspect and clean your jars-quart size work best
Step 3: Select your brine: a basic recipe lets you create several flavor profiles in one batch
Step 4: Prep ingredients; remove stems, rinds etc.
Step 5: Loan up those jars; cucumbers, veggies, herbs and ground spices
Step 6: Close jars fingertip tight - not more
Step 7: Cook for 2.5 hours
Step 8: Rest at room temperature overnight
Prepare to partake in pickle paradise!