CookPal AI
recipe image

Sous Vide Dill Pickles

Cost $12, save $20

Source: Recommended by CookPal

  • 210 Min
  • 20 Servings
  • $12

INGREDIENTS

  • Vegetables

    • 12 pounds pickling cucumbers
    • 6 heads (flowers) dill

  • Seasonings

    • 🧄 6 cloves garlic
    • 🧂 ½ cup kosher salt
    • ½ teaspoon alum powder

  • Liquids

    • 4 cups water
    • 2 cups white vinegar

STEPS

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.

NUTRIENTS

Per 1 serving

🔥

43

Calories

  • 2g
    Protein
  • 10g
    Carbs
  • 0g
    Fats

đź’ˇ Tips

To ensure optimal crunch, use fresh pickling cucumbers.Adjust the amount of garlic and dill based on personal taste preferences.Store refrigerated pickles in a sterilized jar to extend their shelf life.Pair these pickles with sandwiches or as a side for barbecue dishes.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.