Pickled Vegetables and Fruit
Use this recipe with:
- Convotherm mini
- Convotherm 4
- Convotherm maxx pro
- Convotherm maxx
This recipe is also available for the following combi ovens:
Medium
P R O F I L E
Chilled 4°C
0 Full Trays
From Scratch
Stage 1
60 °C
- Steam
- - | -
- 1
R E C I P E
| 1 | bunch | Any vegetable of your choice |
| 400 | ml | Vinegar, white |
| 400 | ml | Water |
| 80 | g | Sugar, granulated |
| 20 | g | Salt |
| 265 | g | For a sweet brine, use 265g of sugar |
| Ingredients | ||
| 1. Mix below ingredients and bring to a boil to make your brine 2. Cool the mixture thoroughly 3. Clean and Sanitize Jars (boiling water or steam) 4. Fill with veg/fruit and Top off with the chilled brine 5. FINGER TIGHTEN LIDS – DO NOT SCREW TIGHT 6. Cook on steam at 140f for 2 ½ hours 7. Cool on wire rack at room temperature overnight 8. As the jars cool, listen for the “pop” which means the procedure was successful. If not, eat within 7 days Can be refrigerated for up to one year Note: This recipe has been optimized for 1 qt. Jars for proper pasteurization |
| 1. Food Preparation |
| Follow Convotherm 4 cook profile below |
| 2. Cooking Instruction |
| Serve these vegetables with your favorite foods. |
| 3. Food Serving Instruction |
Note: Information emanating from Welbilt is given after exercise of all reasonable care and skills in its compilation, preparation and issue, but is provided without liability in its application and use. All cooking settings are guides only. Adjust cooking settings to allow for differing product weights and start temperatures. Always ensure that food save core temperature has been achieved prior to service.
