Sous Vide Garlic-Dill Pickles
Sous Vide Garlic-Dill Pickles deliver a bright, tangy snap with gentle heat bringing out clean cucumber flavor and fragrant dill. The brine balances white vinegar, kosher salt, and garlic for crisp spears that stay vibrant and refreshing. Serve these alongside sandwiches, grilled meats, or as a cocktail garnish when you want something crunchy and boldly seasoned.
- Prep10 mins
- Cook2 hrs 30 mins
- Serves20
- DifficultyEasy
- 1
Arrange cucumbers, garlic, and dill in a resealable plastic bag. Mix water, vinegar, kosher salt, and alum in a liquid measuring cup; pour the mixture into the bag and seal it tightly.
- 2
Submerge the bag in a heat-safe container filled with water and attach a sous vide cooker. Set it to 140 degrees F (60 degrees C) and cook for 2 1/2 hours.
- 3
Take the bag out and let it cool for about 1 hour. Move the pickles and brine into a jar and refrigerate for 24 hours before serving.
- Calories 59.5 kcal Low Source
- Protein 1.76 g Low Source
- Carbs 9.23 g Moderate
- Total Fat 1.28 g Low Source
- Saturated Fat 0.22 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 2299.91 mg High
- Fiber 4.28 g Moderate
- Sugar 5.68 g Moderate
- Added Sugar 1.98 g Low Source
- Calcium 163.15 mg Moderate
- Iron 0.73 mg Low Source
- Potassium 337.84 mg Low Source
- Vitamin A 17.14 mcg_rae Low Source
- Vitamin C 6.44 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Garlic 🧄