Makes 3 1⁄2 cups INGREDIENTS 1 cup (240 ml) distilled white vinegar 1/4 cup (48 g) sugar 1 3/4 tablespoons (26 ml) kosher salt 1/4 cup (60 ml) water 1 1/4 pounts (570 g) blueberries 1 small red onion, peeled and thinly sliced INSTRUCTIONS Fill and preheat the SousVide Supreme to 140F/ 60C. Whisk the vinegar, sugar, salt, and 1/4 cup of water in a medium bowl until sugar and salt dissolve. Put the blueberries and onions into a small (quart/ 0.9 liter) zip-closure (or chamber vacuum seal) cooking pouch and pour the pickling liquid over them. Use the displacement method (Archimedes principle) to remove the … Read More
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