Pickled vegetables

400 g vegetables (e.g. cauliflower, cucumber, radishes, carrots or red onions)

200 ml herb infused vinegar

200 ml water

75 g sugar

1 tbsp salt

1 tsp coriander seeds

Prepare the vegetables and cut into mouth-sized pieces.

Mix the rest of the ingredients together in a measuring jug until the sugar and salt dissolve. Place the vegetables – as flat as possible – into several vacuum bags and pour in the liquid. Vacuum seal the bags, as described in the operating instructions, and place side by side on a perforated stainless steel tray.

Cook at 94 °C for 30 minutes using the Vacuisine mode.

Allow the vegetables to cool down, then refrigerate for at least 2 hours.

Vacuisine 94 °C for 30 Mins