Sous Vide Dill Pickles Food

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

Ingredients

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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