Time
0 min
Serving
20 persons
Calories
43
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
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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.
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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.
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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.
