Sous Vide Dill 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
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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
Directions
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Step 1
Set the Anova Sous Vide Precision Cooker to 190°F (88°C).
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Step 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.
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Step 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.
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Finishing Steps
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Step 0
When the timer goes off, remove the bag from the water bath and immediately transfer to an ice bath to cool.
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Step 1
Enjoy immediately or store, refrigerated, in a mason jar. After all, they are homemade pickles!