Ingredients for 1
15-20 pickling cucumbers, washed, sliced into 1/4 inch rounds
24 cloves of garlic, ends trimmed and sliced in 3. 2 cloves per jar.
1 medium sized sprig of dill per jar
1 tablespoon black peppercorns per jar
2 bay leaves per jar
1 slice of sweet white onion per jar
Set your Anova Sous Vide Precision Cooker to 160.0ºF / 71.1ºC.
Follow the description on the first page and allow the finished pickles to sit for 2-3 days before eating.
Using the time and temp provided with the recipe will ensure any pathogens are pasteurized and the pickles will remain crispy like store bought.