SPICY DILL PICKLES

The sous vide machine delivers perfect pickles in virtually no time at all!

SOUS VIDE TIME: 5 MINUTES

PREP TIME: 10 MINUTES

SERVINGS: 1 QUART

EQUIPMENT NEEDED

· MEAT! Vacuum Sealer

· MEAT! Sous Vide Cooker

INGREDIENTS

· 1 cup apple cider vinegar

· 1/4 cup sugar

· 1t black peppercorns

· 1t coriander seeds

· 1t red pepper flakes

· 6 sprigs of fresh dill

· 1 jalapeno sliced (optional)

· 1 English cucumber, cut in 1/4-inch rounds

DIRECTIONS:

Preheat your sous vide water bath to 131°F.

Place the shrimp, 3 tablespoons of butter, garlic, and chili paste in a vacuum seal bag. Vacuum and seal the bag.

Once the water is to temp, add the bag to the water and cook for 20 minutes.

While the shrimp is cooking, add the reserved 2T of butter to a large pan set over medium-high heat. Add the jalapeno, jicama, lime juice and chili powder. Cook for about 5 minutes. Then when the shrimp is done cooking, add the entire contents of the bag to the pan, toss everything to combine and cook for about 3-4 minutes, or until the sauce is slightly thickened. Sprinkle the chopped cilantro on top, then serve.