Bread & Butter Pickles

(3)

David LaForce

Chicago Area

I am a dynamic figure, often seen scaling walls and crushing ice.  I have been known to remodel train stations on my lunch breaks, making them more efficient in the area of heat retention.  I translate books on tape for refugees, I write award-winning operas, and ...

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If you are like me and like the perfect balance between sweet and tangy, then these are the pickles for you. I have fond memories of making vats of these with family and friends. It was fun doing this but also very labor intensive. Doing these sous vide makes it simple and no canning equipment is required. Just cook, store in the fridge and enjoy!!!
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Ingredients for 1

  • 3 Cups Pickling Cucumbers, sliced

  • 1 1/3 Cups White Vinegar

  • 1 1/3 Cups Granulated Sugar

  • 1 Tsp Kosher Salt

  • 1/4 Tsp Turmeric

  • 1/2 Yellow Onion, thinly sliced

  • 1 Tsp Mustard Seeds

  • 1/2 Tsp Celery Seeds

Directions

  • Step 1

    Set your Anova Sous Vide Precision Cooker to 183ºF / 83.9ºC

  • Step 2

    In a bowl, whisk together the vinegar, sugar, salt and turmeric until dissolved.

  • Step 3

    Add mixture along with the remaining ingredients.to a Ziploc bag or vacuum seal bag. If using a Ziploc bag, lower into your container using the water displacement method. Sous vide for 75 minutes.

    • Finishing Steps

    • Step 0

      When done, immediately place in an ice bath to cool then store in mason jars in the refrigerator.

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183 F / 83.9 C Recipe Temp
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