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Sous Vide Garlic Dill Pickle Recipe

When it comes to home pickling, nothing beats a classic like Garlic Dill Pickles. This is a 60-year old recipe made by one of our chef’s Great, Great Aunt, and we’re proud to share it with the MEAT! family.

Whether it’s the first thing you’ve pickled, or you fancy yourself a home pickling pro, we guarantee you’ll love this recipe.



How to make crisp and crunchy pickles:

While there are hundreds of cucumber varieties you can generally get away with making pickles out of any of them if you follow a couple simple tricks.
  1. The smaller the cucumber, the better the pickle.
    • Once pickles get larger than 4-5 inches, the seeds become larger and the middle squishier. Small pickles stay crisp and crunchy longer.
  2. Cut the stem end off
    • Some cucumber types have an enzyme in the stem that causes them to become squishy when pickled. Cut ¼” – ½” off the stem end to fight that.
  3. Whole or Chipped not Halved or Quartered
    • Your pickles will be crispest when left whole or cut into thick chips. Halved pickles and spears are unfortunately squishier by nature.
  4. 180 for 30 makes the best pickles
    • When pasteurizing your pickles the USDA says to keep the temperature at 180 for 30-minutes. Temperatures above 185 will start to break down your pickles, making them squishy.
    5. Burpless cucumbers have no bitterness.
      a. Some cucumber varieties get bitter when pickled, burpless cucumbers do not.

Prep Time: 30 Minutes

Cook Time: 30 Minutes

Estimated Servings: 1 Jar of Pickles

INGREDIENTS:

  • 3C. 5% White Vinegar
  • 2C. Water
  • Small Cucumbers (Gherkin for example)
  • 2-4 Cloves Garlic
  • 3-5 Fresh Dill Flowers
    • Substitute Fresh Dill Fronds
  • 1 Fresh Rosemary Stalk
  • 4-6 Fresh Basil Leaves
  • 1 Tbsp. Whole Peppercorn
  • 2 Tbsp. Canning Salt

Optional Ingredients:

  • 1 Tbsp. Red Pepper Flakes
  • 1-2 Sliced Jalapeño or Serrano peppers

EQUIPMENT

  1. MEAT! Sous Vide Cooker
  2. Sous Vide Container
  3. 16 Oz Canning Jar

Instructions:

  1. This recipe will make more than enough brine for a 16oz jar of pickles, scale up the recipe as needed for more jars.
  2. Start by disinfecting your jars for canning. Either run them through the dishwasher on high heat or boil them for 10-minutes in a pot of water.
  3. Set your jars aside to dry and prepare your brine by pouring your vinegar and water into a pot on the stovetop.
  4. Turn the heat on and bring the brine to a boil. While it comes up to temperature add your peppercorn, salt and red pepper flakes if you want spicy pickles.
  5. While you wait for the brine to boil, stuff your jars with pickles and fresh herbs. Each jar should be filled to the curve of the jar, but no higher.
    • Make sure every jar has at least 2 garlic cloves, 3 dill flowers, 4 basil leaves and 1 rosemary stalk. You can substitute dill fronds for flowers if you can’t get your hands on them. It’s very important to use fresh ingredients, not dried.
    • This is the time to add your spicy peppers if you plan to.
  6. Once your jars are stuffed and your brine is boiling, safely pour it into the jar. Leave about ½” of space between the liquid and the top of the jar. Your cucumbers and herbs should be completely covered with brine.
  7. Immediately put the lids on your jars and screw them on tightly. It will be very hot, be careful.
  8. Fill a large sous vide container with water and safely place the jars inside of it. They should be completely submerged in the water.
    • Make sure to wait long enough for the jars to cool before putting them in the water bath. Extreme temperature changes can crack the glass.
  9. Set your sous vide to 180-degrees.
  10. Once the sous vide has reached the target temperature, set a timer for 30-minutes and leave the jars in the water completely untouched the entire time. This process is called pasteurization.
    • According to the USDA, your pickles need to be pasteurized at 180-degrees for 30-minutes before they are safe for consumption.
  11. Once your timer has gone off, remove the sous vide and allow the water to cool. Remove the jars from the canning bath when safe to do so and set them on the counter to fully cool.
  12. Once cooled, check the lids of the jars to ensure a perfect seal.
  13. If your jars have properly sealed, they should be safe in a dark cupboard for up to 1-year.
  14. If your jars have not sealed properly, they must go into the fridge immediately and be eaten within 2-weeks.
  15. Wait at least 48-hours before trying your pickles. Wait 3-4 weeks for full flavor absorption.
  16. Once you open a jar, it must go into the fridge and be eaten within two weeks.

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