Quick pickles are vegetables stuffed into a jar with a liquid solution made of vinegar, water, and salt. They only required a few days in the jar to be enjoyed. The nitrogen is added to avoid oxidation and keep the freshness for longer, like an antioxidant.
Equipment
Ingredients
Cucumber
- 200 g malt vinegar
- 50 g mirin
- 200 g water
- 5 g salt
- 20 g sliced peeled ginger
- 3 g cardamom seeds
- 200 g fresh sliced cucumber
Onion
- 200 g white vinegar
- 50 g sugar
- 200 g water
- 5 g salt
- 4 g mustard seeds
- 4 g black pepper seeds
- 200 g fresh sliced onion
Apple
- 200 g sugar syrup
- 5 g salt
- 200 g white vinegar
- 3 g fresh rosemary
- 4 g lemon peel
- 3 g cinnamon stick
- 200 g fresh sliced apple
Directions
Cucumber
- Mix all the ingredients at room temperature and reserve.
- If needed, blend the salt with the liquids to better dissolve it.
- After place all the ingredients inside the siphon, close and charge with 15 bars of nitrous oxide and 3 bars of nitrogen.
- Place it in the fridge for 30 minutes.
- Release the pressure and remove all the gas. Pour the preparation inside clean glass jars, close and preserve in the fridge for 6 months or 2 months at room temperature.
Onion
- Mix all the ingredients at room temperature and reserve.
- If needed, blend the salt with the liquids to better dissolve it.
- After place all the ingredients inside the siphon, close and charge with 15 bars of nitrous oxide and 3 bars of nitrogen.
- Place it in the fridge for 30 minutes.
- Release the pressure and remove all the gas. Pour the preparation inside clean glass jars, close and preserve in the fridge for 6 months or 2 months at room temperature.
Apple
- Mix all the ingredients at room temperature and reserve.
- If needed, blend the salt with the liquids to better dissolve it.
- After place all the ingredients inside the siphon, close and charge with 15 bars of oxide nitrous and 3 bars of nitrogen.
- Place it in the fridge for 30 minutes.
- Release the pressure and remove all the gas. Pour the preparation inside clean glass jars, close and preserve in the fridge for 6 months or 2 months at room temperature.