Quick Sweet Pickles ( Rapid Infusion)


for the Brine

1 cup of Water
1 cup of Vinegar
1.5 cups of Sugar
1/2 tsp of salt
Pinch of mustard seeds coriander, celery seed and turmeric

for the Pickles

1/2 sweet onion, thinly sliced
1 medium cucumber, sliced 1/4 in thick.

For The Brine

Combine all the ingredients for the brine in a pot and bring to a boil. Stir until the sugar and salt dissolve completely. Remove from the heat.

For The Pickles

Add the onion and cucumbers to the still-hot brine. Let the brine cool then pour it and the begetables into the 1 US Pint Dispenser, being sure not to overfill it. Seal the dispenser and charge it with 1 N20 Cream charger and shake well. Let the siphon stay pressurized for at least 20 – 30 minutes, either in the refrigerator or on the counter. Vent the siphon then pour out the pickles into a bowl. The pickles are then ready to serve.

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