Sous Vide Dill Pickles Recipe

Crisp, tart pickles are a constant in my refrigerator but many store-bought brands are filled with sweeteners and stabilizers. Making pickles at home allows you to use only the ingredients you want and they are especially tasty when cucumbers are in season at the farmers' market.

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Due to the low temperature, the vegetables really don't soften, so this recipe works best with more tender vegetables like cucumbers, summer squash, berries, or peppers. If you don't like dill pickles, you can replace the dill with other herbs or spices like rosemary, red pepper flakes, or sage.

Sous vide pickles cucumbers 1

I first saw this time and temperature combination on ChefSteps and it works wonderfully. They claim the pickles will last unrefrigerated for up to 6 months but I've never tested that myself.

Note: For more information on pickling, you can view all my pickling articles here.

If you like this recipe and want to use sous vide to prepare nutritious and flavorful food, then my new book is perfect for you! Healthy Sous Vide has more than 70 flavorful, stress-free recipes with full nutritional information that will have you eating great and amazing your friends and family.

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If you would like more information about the techniques, ingredients, and equipment used in this recipe, you can check out the following.

Dill Pickles Recipe

  • Published: December 20, 2018
  • By Jason Logsdon
  • Total Time: 2 Hours
  • Cooks: 140°F (60°C) for 2 to 3 hours
  • 2 pints pickles

Ingredients for Dill Pickles

Sous vide dill pickles 1
  • For the Brine

  • 1 cup water
  • 1 cup white wine vinegar
  • 3 tablespoons sugar, optional
  • 1 tablespoon salt
  • For the Pickles

  • 1 1/2 pints cucumber spears
  • 1/4 red onion, thinly sliced
  • 7 sprigs fresh dill
  • 2 teaspoons black peppercorns
  • 2 teaspoons whole coriander seeds

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Cooking Instructions for Dill Pickles

For the Brine

Combine all the ingredients in a bowl and whisk until the sugar and salt dissolve.

For the Pickles

Preheat the water bath to 140°F (60°C).

Sous vide pickles cucumbers

Place the cucumber spears, onions and fresh dill into two 1-pint Mason jars, leaving some room at the top. Add the peppercorns and coriander seeds. Fill the jar with enough brine to cover the vegetables while still leaving some space at the top.

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Screw the lid on the jar until it's finger tight, basically until you feel medium resistance when tightening using only your fingertips. This will allow some air to escape during the sous vide process and help prevent breakage. Place the jar in the water bath and cook for 2 to 3 hours.

For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.

Once the pickles are cooked, remove the Mason jar from the water bath and let cool on the counter or in a room-temperature water bath. Place in the refrigerator and use as desired.

Nutritional Information for Dill Pickles

  • Calories: 32
  • Fat: 2g
  • Protein: 1g
  • Carbohydrate: 5g
  • Fiber: 1g
  • Sugar: 2g
  • Cholesterol: 0mg
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Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the website.
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