Sous Vide Dill Pickles
Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)
Ingredients for 1
1 cup white wine vinegar
1/2 cup granulated sugar
3 tablespoons kosher salt
1 teaspoon black peppercorns
1/3 cup ice-cold water (or 1/3 cup ice cubes)
4 pickling cucumbers, sliced into 1/4-inch-thick coins
1/2 red onion, sliced into 1-inch pieces
4 sprigs fresh dill
2 cloves garlic, peeled
Set the Anova Sous Vide Precision Cooker to 190°F (88°C).
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.
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.
When the timer goes off, remove the bag from the water bath and immediately transfer to an ice bath to cool.
Enjoy immediately or store, refrigerated, in a mason jar. After all, they are homemade pickles!