Sous Vide Dill Pickles

Anova Culinary

We love keeping homemade pickles in our studio fridge. They’re the perfect addition to sandwiches, and they’re pretty much our favorite low-calorie snack. With the Anova Sous Vide Precision Cooker we can have perfect dill cucumber pickles in less than an hour, and we don’t need any canning equipment. In fact, these dill pickles are meant to be enjoyed the same day they’re made. Of course, they’ll keep for up to two weeks in the fridge if stored in their brining liquids, but they’ll probably disappear much more quickly than that. One thing to keep in mind is that sous vide pickled vegetables seem to do better on a very strict time setting because they’re being cooked and pickled at the same time. So, as soon as you’re ready to take them out of the water — which is 30 minutes in this recipe — immediately remove the bag to an ice bath to cool.


Emily Farris and Jeff Akin

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

Prep Time: 00:30

Recipe Time: 00:30

Temperature : 190F / 87.8C



  1. Set the Anova Sous Vide Precision Cooker to 190°F (88°C).
  2. To prepare the brine, combine the vinegar, sugar, salt, and peppercorns in a medium saucepan over medium heat. Bring to a boil and stir to dissolve salt and sugar. Remove from the heat and add the cold water. Let cool to room temperature.
  3. Combine the cucumbers, onion, dill, and garlic in a large zipper lock bag. Add the brine and seal the bag using the water immersion technique. Place in the water bath and set the timer for 30 minutes.

Finishing Steps

  1. When the timer goes off, remove the bag from the water bath and immediately transfer to an ice bath to cool.
  2. Enjoy immediately or store, refrigerated, in a mason jar. After all, they are homemade pickles!