Rapid Vacuum Pickled Cucumbers and Bean Sprouts

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Quick pickled cucumbers and bean sprouts using a vacuum chamber. Perfect for adding on top of Dolsot Bibimbap, a Korean rice bowl.

Don’t confuse a FoodSaver vacuum sealer with a vacuum chamber. FoodSavers can not effectively vacuum seal liquids and you wouldn’t achieve the compression effect that makes instant pickling possible. Interested in a vacuum chamber? Check out my review of the VacMaster VP215 here. 

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Yields4 Servings
Prep Time5 minsTotal Time5 mins
Cucumbers and bean sprouts rapidly pickled in the VacMaster VP215 vacuum chamber

INGREDIENTS

Pickling solution
1 cup apple cider vinegar
1 ½ tsp salt
2 tbsp sugar
Pickled ingredients
1 cucumber, seeded, cut into match sticks
2 ½ cups bean sprouts, rinsed

INSTRUCTIONS

1

In a separate bowl whisk together the vinegar, salt, and sugar until well combined.

2

Place pickling solution in a vacuum chamber bag, along with the cucumbers and bean sprouts. Place bag in vacuum chamber and run a vacuum cycle. Once the cycle is complete, you can enjoy the pickles immediately or refrigerate them sealed for up to 24 hours.

Share this recipe:

Share on facebook
Facebook
Share on twitter
Twitter
Share on pinterest
Pinterest
Share on email
Email
Share on facebook
Share on twitter
Share on pinterest
Share on email

Ingredients

Pickling solution
 1 cup apple cider vinegar
 1 ½ tsp salt
 2 tbsp sugar
Pickled ingredients
 1 cucumber, seeded, cut into match sticks
 2 ½ cups bean sprouts, rinsed

Directions

1

In a separate bowl whisk together the vinegar, salt, and sugar until well combined.

2

Place pickling solution in a vacuum chamber bag, along with the cucumbers and bean sprouts. Place bag in vacuum chamber and run a vacuum cycle. Once the cycle is complete, you can enjoy the pickles immediately or refrigerate them sealed for up to 24 hours.

Rapid Vacuum Pickled Cucumbers and Bean Sprouts

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