We snack on carrots quite a bit around the
Feed Me Creative studio. At least when we’re trying to be healthy. That natural sugar that makes it a satisfying snack also makes carrots the perfect base for a sweet-and-salty pickle brine.
With the Anova Sous Vide Precision Cooker, it's easy to take this rabbit food to the next level by making pickled petite carrots. When prepared with a simple brine at 190ºF (88ºC) they get a little tenderness while maintaining their structural integrity (read: they’re still crunchy).
This recipe makes 10-12 petite carrots. But to double it, simply double the brine and divide everything between two bags before cooking. And if thyme isn’t your thing, try another herb, like rosemary.
Something to keep in mind: We’ve found that sous vide pickled vegetables tend to do better on a very strict time setting because they’re being cooked and pickled at the same time. So, as soon as you’re ready to take them out of the water—which is 1 hour and 30 minutes in this recipe—immediately remove the bag(s) to an ice bath to cool.
Read on for the perfect sous vide petite pickled carrots recipe.
Sous Vide Petite Pickled Carrots with Thyme
Yield: About 10-12 carrots
Active Time: 15 minutes
Total Time: 1 hour 45 minutes
Temp: 190°F (88°C)
Finishing step: None. Just enjoy!
- 1 cup white wine vinegar
- ½ cup sugar
- 3 tablespoons kosher salt
- 1 teaspoon black peppercorns
- ⅓ cup ice-cold water (or a handful of ice cubes)
- 10-12 petite carrots (about 8 ounces), peeled and stems trimmed
- 2 cloves garlic, peeled
- 4 sprigs fresh thyme
Set the Anova Sous Vide Precision Cooker to 190°F (88°C).
To prepare the brine, add the vinegar, sugar, salt, and peppercorns to a medium sauce pan over medium heat. Stir and bring to a boil. Once it’s reached a boil, remove from the heat, add in the cold water (or ice) and whisk or stir until the sugar and salt are completely dissolved. Let the brine come as close to room temperature as you can stand to wait.
Add the carrots to a vacuum or zipper seal bag with the garlic, onion and thyme. Vacuum seal on the “moist” setting, or manually seal in a ziplock bag, removing as much air as possible.
Submerge the bag in the pre-heated water and set the timer on the Anova Sous Vide Precision Cooker for 1 hour and 30 minutes. At the end of the 90 minutes, remove the bag and transfer immediately to an ice bath to cool.
Enjoy immediately or store and refrigerate for up to a week.
