Print: Sous Vide Dill Pickles

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.

Prep

15 min

Cook

77 min

Servings

Difficulty

Hard

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 per serving

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