Sous Vide Dill Pickles Recipes

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SOUS VIDE DILL PICKLES



Sous Vide Dill Pickles image

People are always asking me when I'm going to make these dills again. They will last, at least a year. Deliciously crunchy. I'd say this recipe is for about a gallon-sized jar, however, I alter it to accommodate however many fresh pickles or cucumbers I have.

Provided by maskys

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time P1DT3h40m

Yield 20

Number Of Ingredients 7

4 cups water
2 cups white vinegar
½ cup kosher salt
½ teaspoon alum
12 pounds pickling cucumbers
6 cloves garlic
6 heads (flowers) dill

Steps:

  • Combine water, vinegar, salt, and alum in a liquid measure.
  • Layer cucumbers, garlic, and dill in a resealable plastic bag. Pour brine mixture into the bag and seal securely.
  • Immerse the bag into a heat-proof container of water with a sous vide cooker. Set temperature to 140 degrees F (60 degrees C). cook for 2 1/2 hours.
  • Remove bag and set aside to cool, about 1 hour. Transfer to a jar and store in the refrigerator for 24 hours before serving.

Nutrition Facts : Calories 42.7 calories, Carbohydrate 10.2 g, Fat 0.3 g, Fiber 1.4 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 2296.5 mg, Sugar 4.6 g

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