Sous Vide Bread and Butter Pickles
Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.
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Precision® Cookers
Sous vide made easier than ever.
Ingredients for 6
1 cup white wine vinegar
1/2 cup ultrafine sugar
2 teaspoons kosher salt
1 tablespoon pickling spice
2 English cucumbers, sliced into 1/4-inch-thick slices
1/2 white onion, thinly sliced
Directions
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Step 1
Set the Anova Sous Vide Precision Cooker to 180°F (82°C).
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Step 2
In a large bowl, whisk together the vinegar, sugar, salt, and pickling spice. Transfer to a large zipper lock bag and add the cucumbers and onion. Seal the bag using the water immersion technique.
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Step 3
Place the bag in the water bath and set the timer for 15 minutes.
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Finishing Steps
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Step 0
When the timer goes off, remove the bag from the water bath. Transfer to an ice bath and let cool to room temperature. Serve.