- Fruits or vegetables, any, as needed
- Brine, as needed
- Seasonings, any, as needed
- 400 g Savory Pickling Brine
- 400 g White Wine
- 80 g Water
- 20 g granulated Sugar
Set the sous vide to 140 F/60 C.
In a bowl or pitcher, combine vinegar and water. Add sugar and salt. Stir to disolve.
Peel or chop away rinds, stems, or any other parts of the future pickles that you don't want to eat.
Transfer fruits and vegetables, along with any seasonings, to the jars, taking care not to overfill them. It should not reach no higher than about 2 cm below the lid: the food and seasonings should be able to float around freely.
Add brine, stopping when the liquid level is about half an inch from the top of the jar. Lower jars into the heated water carefully. Cook for 2 1/2 hours.
After cooking, remove pickles from the water and allow them to rest overnight.