Pickles

Sous Vide Dill Pickles. You will need 1 case (12) of 1 pint Mason Jars. Pre wash the Mason jars, lids and rings in dishwasher or hot and soapy water and rinse well. For the brine, 1 medium saucepan with 12 cups filtered water, 1.5 cups white sugar, 1 cup kosher salt and 1.5 cups white vinegar. Bring ingredients up to temperature on the stove top until dissolved, remove from heat and set aside. Add ingredient list to each of the 12 mason jars. Tightly pack sliced cucumbers evenly until 1/2 inch from the top of the jars. Add brine to cover cucumbers and finger tighten lids. Do not over tighten at this step, that comes later. Submerge 6 jars at a time until fully covered with water. Cook to temp and time provided. Remove the jars with a good set of tongs placing on a towel. With a dry cloth or glove, tIghten the lids firmly and allow to cool at room temperature until the center of the caps pop and create a vacuum. If the cap does not pop but you can depress it easily after fully cooled it’s ok. Store sealed for 6 months, refrigerate after opening and enjoy for a week to 10 days.

Author

Bob Tatro

Prep Time: 01:00

Recipe Time: 02:45

Temperature : 160F / 71.1C

Ingredients

• 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

Directions

1. Set your Anova Sous Vide Precision Cooker to 160.0ºF / 71.1ºC.
2. Follow the description on the first page and allow the finished pickles to sit for 2-3 days before eating.

1. Using the time and temp provided with the recipe will ensure any pathogens are pasteurized and the pickles will remain crispy like store bought.