Sous Vide Crunchy Dill Pickles

The easiest and quickest sous vide pickles! This recipe makes 4 quart-sized (1L) jars of pickles

Author

Daniel N

Sous vide newbie.

~20 mini dill cucumbers
4 cups white vinegar
6 cups water
5 tbsp pickling salt
1 tbsp sugar
2 tbsp pickling spice (a blend of peppercorns, mustard seed, clove, and bayleaf)
4 cloves garlic, thinly sliced (optional)
A few sprigs fresh dill (optional)
1/2 tsp red chili flakes (optional)

Set your Anova Sous Vide Precision Cooker to 140ºF / 60.0ºC
Prep the cucumbers by rinsing them, and then fill each quart-sized mason jar with the cucumbers (approx. 4 or 5 per jar).
In a large bowl or container combine the white vinegar, water, apple cider vinegar, sugar, and salt. Stir to dissolve the sugar and salt into a pickling brine.
To each jar add 1/2 tbsp of the pickling spice, and then fill the jars with the pickling brine until almost full, leaving about a half inch of head room at the top. Close jars and place in sous vide at 140ºF for 2.5 hours. (Optionally you can also add a clove of garlic, thinly sliced, some fresh dill, or 1/2 tsp red chili flakes for some extra flavour or spicy pickles) NOTE: If using sealing jar lids, only tighten lids until only fingertip tight (do not tighten too much or this will cause not enough air to escape and jars will not seal properly)
After 2.5 hours, carefully (super hot!) remove jars and let cool at room temperature until cooled and then refrigerate. Pickles are ready to eat the next day! NOTE: If using sealing jar lids, jars could take up to 24 hours to seal properly. If jars do not seal properly, they are okay to eat still, but should be refrigerated, not pantry-safe.