Prep Time:
10 mins
Cook Time:
2 hrs 30 mins
Additional Time:
1 day 1 hr
Total Time:
1 day 3 hrs 40 mins
Servings:
20
Ingredients
Directions
Layer cucumbers, garlic, and dill in a resealable plastic bag. Combine water, vinegar, kosher salt, and alum in a liquid measure; pour into the bag and seal securely.
Immerse the bag in a heat-proof container of water with a sous vide cooker. Set the temperature to 140 degrees F (60 degrees C) and cook for 2 1/2 hours.
Remove the bag and set aside to cool, about 1 hour. Transfer pickles and brine to a jar and refrigerate for 24 hours before serving.
Nutrition Facts (per serving)
| 43 | Calories |
| 0g | Fat |
| 10g | Carbs |
| 2g | Protein |
