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[pmillen]

I usually try to avoid posting any cooking comments that aren’t pellet pit associated, but PF has the members that I trust.  So, here are my questions…

Does anyone make instant pickles with a chamber sealer?

Does it work fairly well?  Can you put them in a jar rather than a bag?

Will you share recipes?

I was told that the vacuum in a chamber sealer will rupture the cell walls in a cucumber that’s in a pickling solution.  You don’t seal the bag or jar (if it's possible to use a jar).  Then, when you let the air back into the chamber, the pickling liquid flows into the cuke, making an instant pickle.

Apparently, other sliced vegetables (radishes, onions, red cabbage and such) make great pickles this way.  Just mix vinegar and salt, plus sugar or other seasonings if you like, and vacuum-cycle them.  Hard vegetables may require more than one cycle.

Your thoughts?

[Bentley]

I have no idea, and I don't think this is what you were talking about.  But watching the brine go in some of these was really interesting!

Quick Pickling with a Chamber Vacuum Sealer

[pmillen]

I think that's exactly what I was talking about.  It was fascinating.  And it's obvious that it can be done in a jar or bowl.

I may get aboard.

[Kristin Meredith]

If you do it Paul, please report on texture and taste.  I would think they may be a bit mushier than regular pickling.  I am very curious now!

[bregent]

>I would think they may be a bit mushier than regular pickling.

Me too. When making pickles, you typically want to protect the cell walls, not break them down. With cucumbers, even the small amount of enzymes present in the blossom end can be enough to break down the cell walls and make a the pickles mushy. But maybe with the vacuum method you can control how much break down there is ?  In any case, I prefer lactic fermented cucumber pickles over quick vinegar. But curious to hear the results if you try.

[pmillen]

I don't have a chamber sealer but I've been toying with the idea of buying one.

This one is only Ëœ$300 on eBay.  I might gamble on the quality rather than plunking down three times that on a well-known brand.

[Bentley]

About $500 less then the cheapest VacMaster I have ever seen.

[triplebq]

I don't have a chamber sealer but I've been toying with the idea of buying one.

This one is only Ëœ$300 on eBay.  I might gamble on the quality rather than plunking down three times that on a well-known brand.

Wow that is the cheap! I might have to give this one a try.

[pmillen]

The specifications are almost identical to the VacMaster 210.  As Bentley said, it's about $500 less.

[Bentley]

Several youtube vids on the model...great price, hope Kristin likes the way it pickles and seals so I can get one!

[ArborAgent]

The specifications are almost identical to the VacMaster 210.  As Bentley said, it's about $500 less.

It's more like the VP215 which has an oil lubricated pump.

I have the VP215, it's a great machine.

[Bentley]

I am to much of a bread fan for it to work for e, but I would try one.


Elsie’s-The Sandwich in a Pickle

[Bar-B-Lew]

I am to much of a bread fan for it to work for e, but I would try one.


Elsie’s-The Sandwich in a Pickle

That must be making the rounds today because my brother sent me that this morning.

[Mudflap]

>I would think they may be a bit mushier than regular pickling.

Me too. When making pickles, you typically want to protect the cell walls, not break them down. With cucumbers, even the small amount of enzymes present in the blossom end can be enough to break down the cell walls and make a the pickles mushy. But maybe with the vacuum method you can control how much break down there is ?  In any case, I prefer lactic fermented cucumber pickles over quick vinegar. But curious to hear the results if you try.

That is the first thing I thought also. It looks like it would be like cutting a cucumber up and putting in vinegar for few days in fridge and they go soft but have great taste.

Mudflap

[BigDave83]

what would your brine or Pickle recipe be? It would have to be more than just vinegar, correct?