Culinary Pickles: Delivering a valuable differentiator.
- 3 pounds 3 to 4 inch long pickling cucumbers
- 1.75 cups white vinegar
- 3 cups boiling water
- 1/3 cup pickling salt
- 16 cloves garlic, peeled and halved
- 9 sprigs fresh dill weed
- 6 heads fresh dill weed
Directions
Put the Pickles in ice water for 30 minutes, bring out the CulinaryPrep and put EVERYTHING in, except the ice water, plus a little veggie prep. Vacuum it all up to the green section and tumble for 48 minutes. Ok up to an hour works too. Chill these out for like 2 hours in the fridge and gold.
Don’t think you can do this with the 9 minute marinator or the reveo. Not all vacuum marinators are created equal, some do cool veggie recipes too.
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