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. Read on for the perfect sous vide dill pickle recipe.
Sous Vide Dill Pickles Yield:
About 1 pint Active Time:
15 minutes Total Time:
45 minutes Temp:
190°F (88°C) Finishing step:
None. Just enjoy!
1 cup white wine vinegar
- ½ cup sugar
- 3 tablespoons kosher salt
- 1 teaspoon black peppercorns
- ⅓ cup ice-cold water (or a handful of ice cubes)
- 4 pickling cucumbers cut into ¼-inch coins
- 2 cloves garlic, peeled
- ½ red onion, sliced into 1-inch pieces
- 4 sprigs fresh dill
Set the Anova Sous Vide Precision Cooker to 190°F (88°C). To prepare the brine, add the vinegar, sugar, salt, and peppercorns to a medium sauce pan over medium heat. Stir and bring to a boil. Once it’s reached a boil, remove from the heat, add in the cold water and whisk or stir until the sugar and salt are completely dissolved. Let the brine come as close to room temperature as you can stand to wait.
Add the cucumbers to a vacuum or zipper seal bag with the garlic, onion, dill, and brine. Vacuum seal on the “moist” setting, or manually seal in a ziplock bag, removing as much air as possible. Submerge the bag in the pre-heated water and set the timer on the Anova Sous Vide Precision Cooker for 30 minutes. At the end of the 30 minutes, remove the bag and transfer immediately to an ice bath to cool.
Enjoy immediately or store and refrigerate with the brine in a mason jar. After all, they are homemade pickles!