Rapid Vacuum Pickled Cucumbers and Bean Sprouts

Name: Rapid Vacuum Pickled Cucumbers and Bean Sprouts
Prep time: 5 min
Total time: 5 min
Yield: 4
Cuisine: Korean
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

DifficultyBeginner

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

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

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.