Recipe Under-live vegetable pickles

1. Heat a large volume of water in a pot with a thermoplonger set to 60 ° C.

2. In a pitcher, mix the 900 ml of lukewarm water with white vinegar, salt and sugar. Let the sugar and salt dissolve well.

3. Peel then cut the cucumber into sticks or rings. Wash and effect the dill. Cut the red cabbage into thin strips. Peel the red onions, cut them into quarters. Peel the carrots, grate them in a robot or by hand.

4. Place the vegetables in three separate vacuum bags. In one, arrange cucumber and dill; In another, red cabbage and onions; In the last, carrots and coriander seeds.

5. Pour a third of the liquid into each bag. Arrange the bags below the vacuum machine to keep the liquid at the bottom. Remove the air from the bags by pressing "manual suction" (liquid food), then on "welding".

6. Immerse the bags in the double boiler and cook for 2 hours.

7. At the end of cooking, transfer the vegetables to three 500 ml airtight jars or place your pickles directly.

Tip: You can also cook your pickles directly in hermetic jars previously sterilized. The pickles keep up to 1 year.

Advice : Confit garlic, cauliflower, asparagus ... Vary the vegetables over the seasons!