Chamber vacuum sealers are the perfect solution if you want homemade pickles in a pinch! By putting the ingredients under vacuum, the sealer will do all the work to infuse those irresistible pickley flavors that you can't get enough of.
In this guest blog post from our friend, Monica Lo (Sous Weed), we will dive in to all the creative and customizable ways you can pickle your favorite vegetables...and how to infuse them if you wish!
Infused Snap Peas
Pickle enthusiasts! Welcome to a world where brine meets pressure, crunch meets speed, and where time-honored tradition meets modern convenience.
You no longer have to wait weeks for flavors to develop. I made five cannabis-infused pickles in less than an hour with the help of my chamber vacuum sealer! The pressure compresses the vegetables allowing the pickling brine to infuse instantly. It also preserves that satisfying snap. No limp cucumbers here!
Infused Okra Pickles Infused Celery Pickles
I use the Avid Armor Ultra Series USV20 Chamber Vacuum Sealer to seal the pickling brine made with cannabis-infused sugar and the prepared vegetables. Avid Armor’s pre-cut vacuum sealer bags are long-term freezer-safe, cook-safe (microwave, boil, simmer and sous vide), BPA-free, and use FDA-approved food-safe material.
Vacuum Sealed Pickles Vacuum Sealed Quick Pickles Stored in Fridge
Infused Pickled Red Onions
Prepped Vegetables for Pickling
To make quick pickles using a chamber vacuum sealer, you'll need a few key ingredients and the following steps:
Step 1: Gather Your Ingredients and Tools
- Fresh vegetables of your choice (I chose cucumbers, snap peas, okra, celery, and red onions.)
- Pickling brine ingredients: vinegar (I used ACV and white,) water, salt, cannabis-infused sugar* (or regular sugar)
- Additional flavorings like garlic, dill, peppercorns
- Chamber vacuum sealer
- Vacuum bags suitable for sealing
Step 2: Prepare the Vegetables
- Wash the vegetables thoroughly to remove any dirt or impurities.
- Cut the vegetables into desired shapes, such as slices, spears, or rounds. Get creative and mix and match for a fun variety of pickles!
Step 3: Create the Pickling Brine
- In a pot, combine vinegar, water, salt, cannabis-infused sugar*, and any desired spices to make your pickling brine.
- Bring the brine to a boil and simmer for a few minutes to allow the flavors to meld. Give it a little taste to make sure you’re happy!
- Remove the pot from heat and let the brine cool completely. This part is important! Do not add hot brine to the vacuum sealer bags.
Step 4: Get Ready to Seal
- Place the prepared vegetables and any optional flavorings into a vacuum bag.
- Arrange them in a single layer for even pickling.
- Pour the cooled pickling brine into the bag, ensuring that the vegetables are fully submerged.
- Leave some headspace at the top of the bag to prevent overflow during the vacuum sealing process.
Step 5: Seal the Deal
- Place the open end of the vacuum bag into the chamber vacuum sealer, making sure it is properly sealed.
- Start the vacuum sealing process, and let the machine do its thing.
- The chamber vacuum sealer will remove the air from the bag, creating a vacuum and compressing the vegetables in the process.
Step 6: Let the Magic Happen
- Once the vacuum sealing process is complete, the bag is tightly sealed, and the pickles are infused!
- Let the pickles sit in the refrigerator for a few hours or overnight to enhance the flavor.
Recipe from The Weed Gummies Cookbook by Monica Lo
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