Serves 2
180 min
Sous Vide Carrot Beet Infused Vinegar
Recipe GLPR233e61b5c6f40e
A delicate, aromatic infused vinegar made by gently heating diced carrots, beets, and warming spices in cider vinegar using the sous vide method. The slow, controlled infusion extracts bright flavors and deep color, creating a complex condiment perfect for dressings, marinades, and finishing dishes. The rapid cooling preserves the fresh vegetable notes while concentrating the infusion.
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Ingredients
1.5 cups cider vinegar
1 beet, diced
1 large carrot, diced
1 inch knob of ginger, diced
1 teaspoon cracked peppercorns
1 teaspoon coriander seeds
Directions
Set up a sous vide water bath and preheat to 160°F. While the water is heating, prepare all ingredients by dicing the beet and carrot into small, evenly-sized pieces and cutting the ginger into small dice.
Add the cider vinegar, diced beet, diced carrot, diced ginger, cracked peppercorns, and coriander seeds to a vacuum-seal bag or clean Mason jar.
If using a vacuum-seal bag, remove as much air as possible and seal; if using a Mason jar, seal the lid tightly. Place the sealed container into the preheated 160°F water bath and maintain this temperature for 2 to 3 hours to allow the flavors to infuse.
While the infusion cooks, prepare an ice bath by combining equal parts ice and cold water in a large bowl. After 2 to 3 hours, carefully remove the sealed container from the hot water bath and immediately submerge it into the ice bath for 15 to 20 minutes to rapidly cool and halt the cooking process.
Remove the cooled container from the ice bath and open it carefully. Pour the infused vinegar through a fine-mesh strainer into a clean bottle or jar, discarding the solids. Seal the container and store in a cool, dark place until ready to use.
