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Pickles

Sous Vide Pickles

When I bought my Anova sous vide machine two years ago little did I know that it could be used to make pickles (or “pickle” anything for that matter). And not only does it do this, it does it very well, in a very short period of time.
For typical pickles you’d be looking at a marinating period of 4-5 weeks. With the sous vide method, we’re talking 3-4 hours. Incredible! And the end result is as crunchy and flavourful as the ones you’d need to wait for. And maybe the best part is that you can add whatever spice blend you like. For these pickles I’ve gone with a more traditional blend of garlic and dill, but feel free to experiment. I can assure you that the results will the delicious.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 2
Course: Side Dish
Cuisine: Global
Calories: 80
Ingredients Equipment Method Notes

Ingredients
  

  • 12-14 Lebanese cucumbers (mini cucumbers)
  • 1 3/4 cup white vinegar
  • 1 3/4 cup water
  • 2/3 cup sugar
  • 1 1/2 tbsp Kosher salt
  • 4 cloves garlic chopped
  • 4 tbsp fresh dill chopped
  • 2 tbsp pickling spice divided

Equipment

  • sous vide precision cooker
  • sous vide water bath (or large pot)
  • large mixing bowl (or measuring cup)
  • whisk
  • 2 1 litre mason jars
  • measuring cups and spoons

Method
 

Mise en Place
  1. Assemble equipment. Wash and slice (or quarter) cucumbers, peel and chop garlic, measure and separate all ingredients.
Bring it Together
  1. Pre-heat sous vide cooker to 140 degrees F.
  2. Combine vinegar, water, sugar, and salt to a large bowl. Whisk until combined and the sugar has dissolved.
  3. Add half of the dill, garlic, and pickling spice to each mason jar. Fill with cucumbers and add brine, filling until the liquid is no more that 1/2 inch from the top off the jar.
  4. Add a lid and hand-tighten.
  5. Place jars in sous vide water bath, ensuring that they are fully submerged. Cook for 2 1/2 hours. Remove and let cool before serving.

Notes

  • Make sure that your jars and lids are clean and free of any defects (e.g. cracks or chips, bends or warps) before cooking.
  • Exercise caution in tightening the lids on your jars, ensuring that you only hand tighten. Failure to do so could result in the cracking or breakage of your jar.
  • Since the process of cooking will essentially pasteurize your pickles they are safe to store in the pantry until use (for up to 2 years).
  • Pickles should be refrigerated after opening.