These sous vide pickles are simple to make with a sous vide cooker, but if you don’t have one, you can still make them with a sunny windowsill.
Preparation Time
10 mins
Cooking Time
2 hr 30 mins
Total Time
2 hr 40 mins
Calories
43 Calories
Recipe Instructions
Step 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.
Step 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.
Step 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.
Ingredients
4 cups water
6 cloves garlic
2 cups white vinegar
12 pounds pickling cucumbers
6 heads (flowers) dill
0.5 cup kosher salt
0.5 teaspoon alum
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