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Sous Vide Dill Pickles

5

0 min

Sous Vide Dill Pickles

Sous Vide Dill Pickles Photo 1

Time

0 min

Serving

20 persons

Calories

43

Rating

5.00★ (1)

Author: Victoria Buriak
These sous vide dill pickles are deliciously crunchy and will last at least a year. People are always asking me when I’m going to make them again. I’d say this recipe makes enough to fill a gallon-sized jar; however, I alter it to accommodate the number of fresh cucumbers I have.

Ingredients

  • pickling cucumbers: 12 pound
  • garlic: 6 clove
  • heads (flowers) dill: 6 piece
  • water: 4 cups
  • white vinegar: 2 cups
  • kosher salt: 0.5 cup
  • alum powder: 0.5 tsp

Metric Conversion

Stages of cooking

Sous Vide Dill Pickles Photo 21
Sous Vide Dill Pickles Photo 32
Sous Vide Dill Pickles Photo 43
  1. Layer cucumbers, garlic, and dill in a resealable plastic bag. Combine water, vinegar, kosher salt, and alum in a liquid measure; pour into the bag and seal securely.
    Sous Vide Dill Pickles Photo 2
  2. Immerse the bag in a heat-proof container of water with a sous vide cooker. Set the temperature to 140 degrees F (60 degrees C) and cook for 2 1/2 hours.
    Sous Vide Dill Pickles Photo 3
  3. Remove the bag and set aside to cool, about 1 hour. Transfer pickles and brine to a jar and refrigerate for 24 hours before serving.
    Sous Vide Dill Pickles Photo 4

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