Dill Pickles Sous Vide

Follow our step-by-step guide on how to make Dill Pickles Sous Vide.

1. Step 1

   Start your pickling adventure by layering fresh pickling cucumbers, aromatic garlic cloves, and fragrant dill heads in a large resealable plastic bag.

2. Step 2

   In a separate bowl, combine water, white vinegar, kosher salt, and a touch of alum powder, stirring until the salt and alum dissolve completely.

3. Step 3

   This brine is the magic that will transform your cucumbers into delicious pickles! Carefully pour the brine mixture into the bag, making sure the cucumbers are fully submerged.

4. Step 4

   Seal the bag tightly, squeezing out as much air as you can to keep everything fresh.

5. Step 5

   Next, place the sealed bag into a heat-proof container filled with water, and set your sous vide cooker to a cozy 140°F (60°C).

6. Step 6

   Let the cucumbers cook gently for 2 1/2 hours, allowing the flavors to meld beautifully.

7. Step 7

   Once the time is up, carefully take the bag out of the water bath and let it cool at room temperature for about an hour.

8. Step 8

   This is the perfect time to imagine how tasty your pickles will be! After they’ve cooled, transfer the pickles and their brine into a jar.

9. Step 9

   For the best flavor, pop the jar in the refrigerator and let it sit for at least 24 hours before diving in.

10. Step 10

    Trust us, the wait will be worth it as the flavors develop into something truly special! Enjoy your homemade pickles as a crunchy snack or a zesty addition to your favorite dishes.