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
- 12 pounds pickling cucumbers
- 6 cloves garlic
- 6 heads (flowers) dill
- 4 cups water
- 2 cups white vinegar
- 0.5 cups kosher salt
- 0.5 teaspoons alum powder
Instructions
-
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.
-
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.
-
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.
Nutrition Facts
Per serving
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