Sous Vide Dill Pickles

Name: Sous Vide Dill Pickles
Total time: 210 min
Yield: 20 Servings
Ingredients: 12 pounds pickling cucumbers; 6 heads (flowers) dill; 🧄 6 cloves garlic; 🧂 ½ cup kosher salt; ½ teaspoon alum powder; 4 cups water; 2 cups white vinegar

Cost $12, save $20

Source: Recommended by CookPal

210 Min
20 Servings
$12

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

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.

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.

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

🔥

Calories

2
Protein
10
Carbs
0
Fats

💡 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.