Ingredients and Weight:
- English cucumbers: 2 pounds (sliced into 1/4-inch thick spears)
- Fresh dill: 1/2 cup (chopped)
- Garlic cloves: 6 (sliced)
- White wine vinegar: 1 cup
- Water: 1 cup
- Kosher salt: 1/4 cup
- Sugar: 1/4 cup
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Combine the vinegar, water, salt, and sugar in a small saucepan and bring to a boil over medium heat. Stir until the salt and sugar dissolve. Remove from heat and let cool slightly.
- Place the cucumber spears, dill, and garlic in a vacuum-sealable bag. Pour the cooled vinegar mixture over the cucumbers and seal the bag, removing as much air as possible.
- Preheat a sous vide water bath to 185°F (85°C).
- Submerge the sealed bag in the water bath and cook for 3 hours.
- Remove the bag from the water bath and let cool slightly.
- Transfer the pickles to a jar or jars and refrigerate for at least 2 hours before serving.
Nutritional Information:
- Calories: 20 per serving
- Carbohydrates: 4 grams
- Protein: 1 gram
- Fat: 0 grams
Dish Characteristics:
- Crisp and tangy
- Mild dill flavor
- Perfect for sandwiches, salads, and snacking
User Comments:
- "These pickles are so easy to make and they taste amazing. I love the subtle dill flavor."
- "I've tried a lot of dill pickle recipes, but these are by far the best. They're so flavorful and addictive."
- "I made these pickles for a party and they were a huge hit. Everyone loved them."
Special Precautions and Tips:
- Use fresh cucumbers for the best results.
- Make sure to remove as much air from the vacuum-sealable bag as possible before sealing.
- If you don't have a sous vide cooker, you can heat the vinegar mixture in a jar and pour it over the pickles in a covered jar. Refrigerate for at least 2 hours before serving.
